We love the idea of thinking up a meal from scratch, wondering if the flavours and ingredients will work and if it is something we would try again. We also love browsing through cookbooks, whipping up new treats (with a little substitution or two because that is what we do).
And now more recently, we have discovered we love the idea of recipe boxes, along with the thought of why don’t we use this more? And this is due to the lovely team at HelloFresh. Now for those of you who don’t know them HelloFresh, these guys make your life easier with the HelloFresh food box. Each week they deliver recipe boxes (complete with easy recipes and all the ingredients you need) to thousands of doorsteps.
Basically, you come home, get out the food that you want to cook, follow the step-by-step instructions (with images) on the recipe card and you are good to go. It is really good for busy people, people who want to be inspired to try something new without having to buy an entire set of spices etc and depending on the theme it allows you to experience world flavours from the comfort of your own home.
Certainly, for us it has worked. The first one we tried was the Sri Lankan fish curry. Now, we rather like curries, and we know what a good fish curry tastes like. So, we put out the ingredients, and started to cook. Well actually, I sat back and watched Freddy do it. Normally he is rather critical about these things – comments fly from him about how he would do it better. But this time silence. Just the sound of chopping, frying and rice cooking. And every now again a “Hmmm that is a good idea” or a “I hadn’t thought of that…” coming out.
So we tried it. And it was delicious. Leftovers for breakfast, then more leftovers for lunch.
What more can you ask for?
How do they make something this good? Well it seems that the team go straight to source for good recipes. So, HelloFresh’s Head Chef has just been to Sri Lanka, learning from the experts from Sigiriya Rock to the Sri Lankan coastlines. Lucky bloke, he has done everything I’d like to – seen the spices he uses growing, and cooked the seafood he’s caught himself. And most of all, ’ve always wanted to learn how to cook hoppers from the people who know best, the people who cook them for a living If you want to be as jealous as me, check out their blog , see their video below or try out some of the HelloFresh’s boxes.
The Sri Lanka Diaries – Hello Fresh
So yeah, we really, really rate the HelloFresh boxes. And I have a heck of a lot of new flavour combos written out – like tarragon and lemon flavour cream with chicken and the idea of using fish sauce to enrich a tomato sauce. The recipes are really good and the portion sizes generous so enough left over for lunch etc. It is certainly worth taking out a subscription and definitly makes a good gift to a foodie friend.
Here I show to make Sri Lankan fish curry. Please do try them and if you do make them, then please do tag me on Instagram or twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes.
Thank you for reading my Sri Lankan fish curry recipe post. This post is sponsored by some really lovely folk. Thank you for supporting them, as they make it possible for me to continue dreaming up recipes, African recipes, Sierra Leonean recipes, travel plans and much more for you. Opinions as always, are my own.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Sri Lankan Fish Curry With Yellow Rice and Tomato Salsa! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Sri Lankan Fish Curry With Yellow Rice and Tomato Salsa
For the yellow rice:
- 600 ml 2.5 cups water
- 2 vegetable stock pots divided
- 1.5 tsp turmeric
- 300 g 10.5oz basmati rice
For the curry :
For the tomato salsa:
- 4 vine tomatoes chopped
- 1 tbsp ground coriander
- 2 tbsp olive oil
Make the yellow rice:
- Boil the water in a saucepan, stir in one stockpot, half the turmeric and basmati rice and cover. Lower the heat and cook for 10 mins, switch off the heat and set aside for another 10mins. The rice will finish cooking in its own steam.
Make the fish curry:
- Heat the oil in a large sauce over medium high heat and sauté the onions for 5 mins until soft. Then stir in the garlic, Sri Lankan curry powder and remaining turmeric and cook for a mins.
- Mix in the coconut milk, curry leaves and remaining stockpot. Bring to a boil then lower the heat and simmer for about 10 mins until the coconut milk has reduced by half and thickened nicely.
- Then add in the baby spinach and fish (gently so the chunks don’t break), cover and simmer for about 7 mins until the tilapia is cooked and the spinach wilted.
- Taste and add lime juice and season well.
Make the tomato salsa:
To serve :
- Fluff up the rice and serve into bowls, Top with the fish curry and tomato salsa.
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