Sri Lankan Fish Curry with Spinach Rice

Steps

1. Bring a full kettle to the boil. Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
2. Heat oil in a large fry-pan (with a lid) on low-medium heat. Cook turmeric paste, curry spice mix and chilli flakes (if using) for 1-2 minutes, stirring, until fragrant. Stir through tomatoes and stock, increase heat to medium and simmer for 2 minutes. Cut carrot in half lengthways and thinly slice.
3. Stir through carrot, coconut cream, fish sauce and sugar. Simmer for about 5 minutes, until reduced slightly. While curry is simmering, slice fish 3-4cm. Add to pan, ensuring fish is submerged, cover with a lid and simmer for 3-4 minutes, until just cooked through. Stir gently once or twice.
4. While fish cooks, trim end from bok choy and thinly slice. Gently stir bok choy and lemon juice through curry and remove from heat. Season to taste with salt or extra fish sauce. Cut lemon into wedges.
5. Fluff up rice with a fork and fold through spinach leaves. Thinly slice spring onions.
6. To serve, divide spinach rice between bowls and top with Sri Lankan fish curry. Garnish with spring onions and serve a lemon wedge on the side to squeeze over just before eating.