Sri Lankan Lunch Extravaganza: Mouthwatering Coconut Rice Bowl with Curried Vegetables & Grilled Fish

Allergens

Fish (Fish allergy) - Coconut (Coconut allergy)

Ingredients

• 2 cups jasmine rice
• 1 can (14 oz) coconut milk
• 3 cups water
• 1 lb fish fillets (e.g., tilapia or cod)
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 cup carrots, diced
• 1 cup green beans, sliced
• 1 cup bell peppers, diced
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• Salt and pepper to taste

Instructions

1. In a large pot, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes or until tender and fluffy. Set aside.
2. Preheat a grill or grill pan to medium high heat. Brush fish fillets with oil and season with salt and pepper. Grill for 4 5 minutes per side or until cooked through. Remove from heat and let rest.
3. In a large skillet, heat oil over medium heat. Add onion, garlic, and ginger, sautéing for 2 3 minutes until softened.
4. Add carrots, green beans, and bell peppers to the skillet. Cook for 5 6 minutes or until vegetables are tender but still crisp.
5. Stir in coconut milk and curry powder, then season with salt and pepper to taste. Simmer for 3 4 minutes to allow flavors to meld.
6. To serve, divide cooked rice among 6 bowls, top with curried vegetables, and place a grilled fish fillet on each bowl.

Chef’s Insight

The use of coconut milk gives this dish a rich and creamy texture while adding depth of flavor. - Don't be afraid to adjust seasoning to your preference, as Sri Lankan cuisine is known for its bold flavors.

Notes

Ensure that fish is cooked thoroughly before consuming. - Adjust cooking times based on the thickness of the fish fillets used.