Ingredients
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Rice
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1½ cups Jasmine rice
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2¼ cups Water
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Curry
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1 Courgetti
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1 Baby bock choy
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2 Carrots
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600g Fish
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½ Tbsp Grated ginger
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½-1 Tbsp Curry Powder
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1½ tsp Chicken stock powder
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1½ cups Water
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100g Tamarind Paste
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1 can Coconut cream
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1 Tbsp Fish sauce
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2 tsp Soy sauce
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½ tsp White vinegar
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3 Tbsp Corianderchopped to serve
Directions
Steps
1
Done
|
Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover and reduce to lowest heat to cook for 12-15 minutes. Turn off heat and leave to steam. |
2
Done
|
Dice courgetti 1cm; separate bock choy leaves; cut carrots in thinly slice ; pat fish dry, remove any remaining scales or bones and cut into 5cm pieces. Set all aside. |
3
Done
|
Heat a drizzle of oil in a large pot or deep fry-pan (with a lid) on medium heat. Add carrots, ginger and curry spice mix and cook for about 1 minute, until fragrant. |
4
Done
|
Combine stock powder and boiling water in a heat-proof bowl. Add stock, tamarind paste and coconut cream to pan and simmer for about 4 minutes, until fragrant. Reduce heat to low, add fish and poach, with the lid on, for 2-5 minutes. Add courgetti and bock choy and cook a further 2-3 minutes, with the lid on, or until veggies are tender and fish is just cooked through. |
5
Done
|
Add fish sauce, soy sauce and vinegar to pot and carefully fold through. Season with soy sauce and fish sauce to taste. |
6
Done
|
Spoon ¾ cup rice into bowls and top with fish curry and a sprinkle of coriander. |