Sri Lankan Mustard Fish Curry Kit | Serves 4

SERVES 4

£5.00

Pre-order now. Orders will be dispatched from the 8th of October 2026. Standard delivery takes 5 business days.

Make a Sri Lankan mustard fish curry for four, with the distinctive warmth of mustard balanced by the gentle sweetness of coconut. A coastal classic that comes together in around 25 minutes.

  • Serves: 4
  • Cooking time: around 25 minutes
  • Heat: Optional chilli sachet — add to taste
  • You'll need: firm fish and a few fresh ingredients (see below)

What's in the kit

  • Marinade spice mix (Pack A)
  • Whole spice mix (Pack B)
  • Coconut milk powder (Pack C)
  • Extra chilli (optional)
  • Printed recipe card

What you add

Shopping list:

  • 480g skinned firm fish — salmon, monkfish or other firm white fish works well
  • 1 large onion, thinly sliced
  • 3 cloves of garlic, grated
  • 4cm ginger, grated
  • 1 green chilli (optional)

You may already have:

  • Juice of ½ a lemon
  • 2 tbsp oil
  • 1 tsp wholegrain mustard (optional)
  • 150ml water
  • Salt to taste

Utensils:

  • Saucepan with a lid
  • Chopping board and knife
  • Jug to mix the coconut milk powder

How to cook it

Follow the printed recipe card inside the kit. Cooking instructions are included with every order.

Wondering how Sri Lankan curry differs from Indian curry? Read our guide.

Ingredients, allergens and dietary information

Ingredients: Coconut Milk Powder (maltodextrin), Curry Powder, Mustard Seeds, Ceylon Cinnamon, Tamarind Powder (corn starch), Turmeric, Cumin, Chilli Flakes, Fenugreek Seed, Curry Leaves, Pandan Leaves, Black Pepper, Salt, Chilli Powder, Coconut, Mustard.

Allergy advice: For allergens, see ingredients in bold. This product may also contain traces of nuts.

Dietary: Vegan

Net weight: 60g

Serve with rice, or pair with coconut roti for dipping and pol sambol on the side.

Try something different: Turn this kit into a Sri Lankan mustard prawn ramen. Watch the recipe.

Watch the recipe video