Turmeric Fish and Coconut Curry

Method

Make it happen

1. 01

   Heat oil in a deep pan, add mustard seeds and let them pop briefly, then soften the onion for 7 minutes.

2. 02

   Stir in garlic, ginger, ground coriander and turmeric for 1 minute; pour in coconut milk and water, add salt and bring the sauce to a gentle simmer.

3. 03

   Add chopped tomatoes to the coconut sauce and simmer 6 minutes until they begin to break down.

4. 04

   Nestle fish pieces into the sauce, cover and poach gently for 7–10 minutes until opaque and flakes easily; finish with lime.

5. 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.

6. 06

   Taste, adjust the seasoning and spoon the hot curry over the rice to serve.