Light, creamy and full of colour, this Sri Lankan-inspired fish curry is ideal when you want something comforting without a long cooking time. Firm white fish poaches gently in coconut sauce flavoured with Sri Lankan Spice, juicy tomatoes, green beans and fresh lime. Use our Sri Lankan Spice blend to bring all those beautifully balanced spices together without measuring them separately.

Ingredients

• 1 tbsp vegetable oil
• 1 onion, finely sliced
• 2 tbsp Sri Lankan Spice
• 2 garlic cloves, crushed
• 15g fresh ginger, grated
• 400ml tin coconut milk
• 150ml fish or vegetable stock
• 200g green beans, trimmed and halved
• 3 medium tomatoes, cut into wedges
• 600g skinless cod or haddock fillet, cut into large chunks
• 8 curry leaves
• 1 lime, zest and juice
• ½ tsp fine salt
• Fresh coriander, to finish
• Cooked basmati rice, to serve

Instructions

1. Heat the oil in a wide, deep pan over a medium heat. Cook the onion for 7–8 minutes until softened.
2. Add the Sri Lankan Spice, garlic and ginger. Stir for 1 minute until fragrant.
3. Pour in the coconut milk and stock. Add the green beans, tomatoes, curry leaves and salt, then simmer gently for 8 minutes.
4. Nestle the fish pieces into the sauce in one layer. Cover and cook over a low heat for 6–8 minutes, depending on thickness, until the fish is opaque and flakes easily.
5. Add the lime zest and juice. Gently spoon the sauce over the fish without breaking it up.
6. Taste for seasoning, scatter with coriander and serve immediately with basmati rice.

Timings

Prep: 15 minutes | Cook: 25 minutes | Serves: 4

Serving Suggestions

Serve with rice or warm roti and extra lime wedges. A simple shredded cabbage salad adds a useful crunchy contrast.

Why This Recipe Works

The vegetables begin cooking before the fish is added, allowing the fish to poach only as long as necessary. Coconut milk carries the aromatic spice while lime lifts the finished sauce.

Allergy Notes

Contains fish. Check the labels on the stock and coconut milk if cooking for allergies.

🌶️ Try It With

Build on the flavours already inside the blend with these useful cupboard spices:

• Curry Leaves
• Ground Fenugreek
• Ground Coriander
• Chilli Powder

🍽️ More Recipes Using Sri Lankan Spice

• Sri Lankan Coconut Chicken Curry
• Sticky Sri Lankan Black Pork Curry
• Sri Lankan Roast Pumpkin & Chickpea Curry
• Sri Lankan Spiced Lamb Cutlets with Coconut Sambol
• Sri Lankan Coconut Dhal with Crispy Onions

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