Sri Lankan Fish Curry with Brown Rice June 18, 2018

Rice

• ¾ cup brown rice
• 1 cup water
• ¼ tsp salt

Sambal

• 2 carrots, grated
• 1 baby bok choy, thinly sliced
• 20g coconut thread
• Zest and juice of ½ lemon
• Pinch of chilli flakes or powder (optional)
• 2 Tbsp chopped coriander
• ¼ tsp salt

Curry

• 1 tsp oil or spray oil
• ½ brown onion, thinly sliced
• 40g turmeric paste
• 1 Tbsp curry spice mix
• Pinch of chilli flakes or powder (optional)
• 2 tomatoes, diced 2cm
• 1½ Tbsp tomato paste
• 1 cup chicken stock
• ½ tsp salt
• 1 can lite coconut milk
• 2 tsp soy sauce
• 1 tsp honey
• 600g fish fillets
• ½ bag baby kale
• Juice of ½ lemon

METHOD: 

1. Combine rice, water and salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Prep sambal. Add carrots and bok choy to a medium bowl. Combine with coconut thread, lemon, chilli (if using), coriander and salt. Toss well and set aside.
3. Prep & cook curry. Heat oil in a large fry-pan on medium heat. Cook onion for 3-4 minutes, stirring occasionally, until softened. Add turmeric paste, curry spice mix and chilli (if using) and cook a further 1 minute, stirring, until fragrant.
4. Stir through tomatoes, tomato paste, stock, salt, coconut milk, soy sauce and honey and simmer for 5-6 minutes.
5. While curry is simmering, pat fish dry and slice. Add to curry, ensuring fish is submerged. Cover with a lid, bring to a simmer and cook for 1-2 minutes, or until just cooked through. Stir gently once or twice. The fish will continue to cook in the heat of the curry so just keep in mind that you don’t need to boil it very long.
6. Stir kale and lemon juice through curry and remove from heat. Season.
7. To serve, divide rice between bowls and top with curry and a spoonful of sambal