Mouthwatering Sri Lankan Gluten-Free Dinner: Coconut Rice & Fish Curry

Allergens

Fish, gluten (if using alternative rice)

Ingredients

• 2 cups uncooked jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 1 lb fish fillets, cut into bite
• sized pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1
• inch piece ginger, grated
• 2 green chilies, finely chopped
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1/2 cup tomato sauce
• Salt to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. In a large pot, combine the rinsed rice with coconut milk and water. Bring to a boil, then reduce heat to low and simmer, covered, for 15 20 minutes or until the rice is tender and has absorbed all the liquid. Remove from heat and let it rest for 10 minutes before fluffing with a fork.
2. In a large skillet, heat a few tablespoons of oil over medium heat. Sauté onion, garlic, ginger, and green chilies until fragrant and onions are translucent. Add curry powder, turmeric, and cook for 1 2 minutes or until the spices are well combined and aromatic.
3. Stir in the tomato sauce, fish pieces, and salt to taste. Bring to a simmer, then reduce heat and let it cook for 7 8 minutes or until the fish is cooked through and flaky.
4. To serve, scoop the coconut rice onto individual plates and spoon the fish curry over the top. Garnish with fresh cilantro and lime wedges.

Chef’s Insight

The combination of coconut rice and fish curry creates a balanced and satisfying meal. Experiment with different types of fish or seafood to change up the flavors.

Notes

Pair this dish with a crisp white wine or a refreshing beer for an ideal complement to the flavors.