Zesty Fish with Fire Roasted Tomato Curry

Steps

1. Prepare curry vegetables. Combine rice, water and a pinch of salt in a 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. Heat a drizzle of oil in a medium pan on medium heat. Add onion, capsicum, garlic and ginger, cook for 2-3 minutes until soft. Add tomato curry spice mix and cook for about 1 minute until fragrant. Stir through fire-roasted tomatoes, reduce heat to low and cook for about 5 minutes until sauce thickens slightly.
3. While sauce reduces, pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, sprinkle with lime zest and season with salt.
4. Stir courgette through sauce, then add fish and bring to a gentle simmer. Cook for 3-4 minutes (depending on thickness), until fish is just cooked through. Flip fish halfway through cooking.
5. Remove fish from pan and set aside. Keep pan on heat, add lime juice and season to taste. Peel cucumber into ribbons and set aside.
6. To serve, spoon fire-roasted tomato curry and brown rice into a bowl, top with fish and cucumber ribbons. Sprinkle with picked mint and coriander.