Sri Lankan fish curry

0
32
Sri Lankan fish curry

(8) Rate it

  • 0:20 Prep
  • 0:26 Cook
  • 4 Servings
  • Capable cooks

Featured in
Asian recipes, Main recipes

Ingredients

  • 1 tablespoon peanut oil
  • 2cm piece ginger, peeled, finely chopped
  • 2 long green chillies, chopped
  • 1 tablespoon hot curry powder
  • 1/4 cup dried curry leaves
  • 400ml can coconut milk
  • 1 1/2 cups Massel chicken style liquid stock
  • 700g firm white fish fillets (such as ling), chopped into 2cm cubes
  • 2 limes, juiced
  • Warmed naan bread, to serve
  • Lime wedges, to serve

Method

  • Step 1
    Heat oil in a wok or large saucepan over medium-low heat. Add ginger and chillies. Cook, stirring often, for 2 to 3 minutes or until softened. Add curry powder and cook for 30 seconds or until aromatic.
  • Step 2
    Add curry leaves, coconut milk and stock. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 minutes to allow flavours to develop.
  • Step 3
    Add fish and 2 tablespoons lime juice. Simmer for a further 2 minutes or until fish is cooked through. Spoon curry into serving bowls. Serve with naan bread and lime wedges.

  • Low carb
  • Low kilojoule
  • Low sugar

Nutrition

  • 1547 kj

    Energy

  • 25g

    Fat Total

  • 16g

    Saturated Fat

  • 4g

    Fibre

  • 31g

    Protein

  • 94mg

    Cholesterol

  • 531.99mg

    Sodium

  • 3g

    Carbs (sugar)

  • 5g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Adams
  • Image credit: Alan Benson
  • Publication: Super Food Ideas

Source: taste.com.au

LEAVE A REPLY

Please enter your comment!
Please enter your name here