Yoghurt and Turmeric Fish Curry with Brown Rice

Steps

1. Combine rice, water and a pinch of 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. While rice cooks, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and add to medium bowl along with yoghurt and garlic. Leave to marinate for 5-10 minutes.
3. While fish marinates, finely chop onion and dice tomato and courgette 1cm. Heat a drizzle of oil in a small fry-pan on low-medium heat. Add onion and cook for 3-4 minutes, until soft but not coloured. Add curry spice mix and cook for about 1 minute, until fragrant.
4. Reduce heat to low and add fish and yoghurt marinade, tomato, courgette and stock. Bring to a gentle simmer and cook for about 5 minutes, until fish is cooked through.
5. Remove fish from curry and set aside, then stir in mung bean sprouts, first measure of coriander and fish sauce through the curry sauce. Season to taste with salt and pepper.
6. spoon ¾ cup brown rice into a bowl and top with yoghurt and turmeric fish curry. Sprinkle over almonds and remaining coriander.