Sri Lankan Fish Curry

Steps

1. Combine rice, water and 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 is cooking, prepare the sambal. Very thinly slice asparagus and add to a small bowl, along all remaining sambal ingredients, toss well and season with salt and pepper. Set aside. Mix tomato paste, stock, water, coconut milk, soy sauce and honey in a small bowl. Set curry sauce aside.
3. Thinly slice onion. Spray oil in a medium pot (with a lid) on medium heat. Cook onion for 3-4 minutes, stirring occasionally, until softened. Roughly dice tomato 2cm. Add turmeric paste, curry spice mix and chilli/cayenne (if using) and cook a further 1 minute, stirring, until fragrant.
4. Stir through tomato and mixed curry sauce and simmer for 2-3 minutes. If curry reduces too quickly, add 1-2 tablespoons water.
5. While curry is simmering, pat fish dry with paper towels, remove any remaining scales or bones and slice widthways 3-4cm. Add to curry, ensuring fish is submerged, cover, bring to a simmer and cook for 1-2 minutes (depending on thickness), or until just cooked through. Stir gently once or twice.
6. Once fish is cooked, gently stir spinach and lemon juice through curry and remove from heat. Season to taste with salt or extra soy sauce, if needed.
7. spoon 1/3 cup of cooked rice into a bowl and top with Sri Lankan fish curry and a spoonful of sambal.