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Method
Make it happen
- 01
Heat oil in a wide, deep pan and cook the sliced onion and red pepper for 8 minutes until softened and golden at the edges.
- 02
Add garlic, ginger, cumin, coriander, turmeric and optional chilli for 1 minute, then stir in chopped tomatoes, purée and salt; simmer uncovered for 10 minutes.
- 03
Add green pepper and extra water to the spiced sauce and simmer 8 minutes until pepper begins to soften.
- 04
Gently poach the fish chunks for 7–10 minutes until opaque and flaky; squeeze in lemon juice.
- 05
Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.
- 06
Taste, adjust the seasoning and spoon the hot curry over the rice to serve.