Tamarind & Coconut Fish Curry

Steps

1. 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Bring a half full kettle to the boil.
2. Dice courgette 1cm; separate bok choy leaves; cut carrots in half lengthways and thinly slice on an angle; pat fish dry, remove any remaining scales or bones and cut into 5cm pieces. Set all aside.
3. Heat a drizzle of oil in a large pot or deep fry-pan (with a lid) on medium heat. Add carrots, ginger and curry spice mix and cook for about 1 minute, until fragrant.
4. Combine stock powder and boiling water in a heat-proof bowl. Add stock, tamarind paste and coconut cream to pan and simmer for about 4 minutes, until fragrant. Reduce heat to low, add fish and poach, with the lid on, for 2 minutes. Add courgette and bok choy and cook a further 2-3 minutes, with the lid on, or until veggies are tender and fish is just cooked through.
5. Add fish sauce, soy sauce and vinegar to pot and carefully fold through. Season with soy sauce and fish sauce to taste.
6. Spoon ¾ cup rice into bowls and top with fish curry and a sprinkle of coriander.