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

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. 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. 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. 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. 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.