Fish Curry with Coconut Rice

Ingredients

Quantities are for one portion.

• 1 tspcurry powder
• 15 mlolive oil
• 1onion, finely diced
• 50 mlcoconut milk
• 1 tspground turmeric
• salt to taste
• 100 gcanned diced tomatoes
• 70 gbasmati rice
• 150 gwhite fish fillet
• 2garlic cloves, minced

Method

1. Mix the dry basmati rice with the coconut milk, a little water, and salt. Simmer until the rice absorbs the liquid and is wonderfully fragrant.
2. Heat the olive oil in a pan. Sauté the diced onion and garlic until soft.
3. Stir in the curry powder and turmeric, cooking until fragrant. Add the canned diced tomatoes.
4. Simmer the sauce until it reduces and thickens nicely.
5. Cut the fish fillet into large chunks and gently slip them into the simmering curry.
6. Cook over low heat without stirring too much until the fish is opaque and flakes easily.
7. Spoon the vibrant fish curry generously over the warm coconut rice.