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. Peel and grate carrots into a medium bowl and very thinly slice asparagus then add to bowl. Combine with all remaining sambal ingredients, toss well and season with pepper. Set aside.
3. Thinly slice onion. Heat oil in a large fry-pan (with a lid) on medium heat. Cook onion for 3-4 minutes, stirring occasionally, until softened. Add turmeric paste, curry spice mix and chilli/ cayenne (if using) and cook a further 1 minute, stirring, until fragrant.
4. Stir through tomatoes, tomato paste, stock, salt, coconut milk, soy sauce and honey and simmer for 5-6 minutes.
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), 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.
7. To serve, divide rice between bowls and top with Sri Lankan fish curry and a spoonful of sambal.