Sri Lankan Fish Curry with Sambal & Brown Rice

Sri Lankan Fish Curry with Sambal & Brown Rice

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, April 26, 2020.



  • 1 pack brown rice


  • 2 carrots, grated
  • 1 baby bok choy, thinly sliced
  • 1 pack coconut thread
  • Zest & juice of 1/2 lemon
  • 1 bunch coriander, chopped


  • 1/2 brown onion, thinly sliced
  • 1 pack turmeric paste
  • 1 pack curry spice
  • 1 pack cherry tomatoes, halved
  • 1 cup chicken stock
  • 1/2 cup lite coconut milk
  • 1 pack market fish, sliced 3-4cm
  • 1 pack baby spinach
  • Juice of 1/2 lemon


  1. Bring a pot of salted water to the boil.
  2. Cook rice. Add rice to pot of boiling water and cook for 20-25 minutes, until tender. Drain and cover to keep warm.
  3. Prep sambal. Prep carrots and bok choy. Combine all sambal ingredients together in a bowl and season to taste with salt and pepper.
  4. Prep & cook curry. Prep onion and cherry tomatoes. Heat 1 tsp oil in a large fry-pan (with a lid) on medium heat. Cook onion for 3-4 minutes, stirring occasionally, until softened. Add turmeric paste and curry spice and cook a further 1 minute, stirring, until fragrant.
  5. Stir through cherry tomatoes, stock, 1/2 tsp salt and coconut milk and simmer for 5-6 minutes.
  6. Prep & cook fish. Pat fish dry and slice widthways 3-4cm. Add to curry, ensuring fish is submerged. Cover with a lid, bring to a simmer and cook for 1-2 minutes (depending on thickness), or until just cooked through. Stir gently once or twice.
  7. Finish curry. Stir spinach and lemon juice through curry and remove from heat. Season with salt and pepper.
  8. Serve rice topped with curry and sambal.

Nutritional Information

Energy 1828 kj
437 kcal
Protein 37.4g
Carbohydrate 37.0g
Fat 14.4g