The Sri Lanka Diaries: Sri Lankan Fish Curry Recipe

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based option, while chicken is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more affordable.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: store-bought curry powder

Homemade blends can be tailored for health, while store-bought is often cheaper.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice can be a healthier citrus alternative, while vinegar is budget-friendly.

Chop the red onion down the middle and slice it thinly.

Remove the seeds from the green chili and chop it into small chunks.

Peel and finely chop one clove of garlic.

Zest the whole lime and slice it in half for juicing later.

Prepare rice by adding half the stock to water, stirring until dissolved, then adding basmati rice and half the turmeric. Cover and cook for 10 minutes on low heat, then remove from heat without touching the lid for another 10 minutes.

Heat about a tablespoon of oil in a pan over medium heat and add the chopped chili, sweating for about 5 minutes until softened.

Add the other half of the turmeric and the Sri Lankan curry spice mix, then add the garlic and stir for a minute.

Pour in the coconut milk and add curry leaves, then add the other half of the stock and reduce the mixture by half.

Chop the fish into 2 cm chunks and add spinach to the pan, wilting it for about a minute.

Gently fold the fish into the curry and add the other half of the lime juice, cooking until the fish is white throughout.

Serve the curry with yellow rice and top with chopped tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens