Sri Lankan fish curry

Name: Sri Lankan fish curry
Yield: 2 servings
Cuisine: British
Ingredients: 1 Clove garlic; 1 Lime; 10 g Coriander; 150 g Jasmine rice; 1 Vegetable oxo cube; 30 g Tomato puree; 200 ml Coconut milk; 230 g Chickpeas; 100 ml Water; 200 kg Coley fillet; 1 1/2 Teaspoons curry powder

Matthew O'Reilly @cook_20915087

Trying out new dishes and came across this recipe so gave it a go

Matthew O'Reilly @cook_20915087

Trying out new dishes and came across this recipe so gave it a go

Saved

Ingredients

2 servings

1 Clovegarlic
1Lime
10 gCoriander
150 gJasmine rice
1Vegetable oxo cube
30 gTomato puree
200 mlCoconut milk
230 gChickpeas
100 mlWater
200 kgColey fillet
1 1/2 Teaspoonscurry powder

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Steps

1

Getting the prep done! Peel and grate the garlic. Drain and rinse chickpeas. Zest the lime and then cut the lime into wedges. Chop the coriander. Lastly cut the coley fillet into small chunks.
2

Get a pan filled with water and bring to boil. Add salt then the jasmine rice and cook till tender. Once cooked add lime zest and use a fork to fluff up the rice.
3

Put a little oil in a large sauce pan. When hot add chickpeas in and cook for a minute then add the garlic, tomato puree and curry powder and cook for another 2 minutes then pour in the water vegetable oxo cube and coconut milk.
4

Bring the sauce to a boil and add the fish (making sure all fish is submerged in the liquid). Put a lid on and simmer till fish is cooked (8-10mins roughly) then season.
5

Serve the curry ontop of rice and sprinkle the freshly cut coriander then add a lime wedge to finish this lovely dish.