Sri Lanka · Fish · No. 121
Sri Lankan Spiced Fish
Sri Lankan dinner for one, on the table in 23 minutes. Roughly £2.50 a portion. Expect a bit of heat.
Per portion
560kcal
33 gProtein
67 gCarbs
17 gFat
Calories from protein 24%, carbs 48%, fat 28%. Estimated from the ingredients.
Roughly £2.50 a portion.
Spicy
Method
- 1
Cook the rice according to the packet instructions, adding the green beans for the last 4 minutes.
- 2
Rub the fish with the curry powder, turmeric, chilli flakes and a good pinch of salt.
- 3
Fry in a splash of oil over medium-high heat for 3–4 minutes each side until just cooked through and flaking easily.
- 4
Serve over the rice and beans with a good squeeze of lime.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/sri-lankan-spiced-fish/
