Sri Lankan Fish Curry with Sambal & Brown Rice

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 23, 2018.

The fish will continue to cook in the heat of the curry, so just keep in mind that you don’t need to boil it very long at all.

Ingredients

Cook rice. Combine rice, water and salt in a small pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 16 minutes. Turn off heat and steam, covered, for a further 10 minutes. Do not lift lid during cooking.
Prep sambal. Add all sambal ingredients to a lagre bowl with a pinch of salt. Toss well and set aside.
Prep & cook curry. Heat 1 tsp 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 and cook a further 1 minute, stirring, until fragrant.
Stir through tomatoes, tomato paste, stock, ½ tsp salt, coconut milk, soy sauce and honey and simmer for 5-6 minutes.
Pat fish dry and slice widthways 3-4cm. Add to curry, ensuring fish is submerged. Cover with a lid, bring to a simmer and cook for 1-2 minutes, (depending on thickness) or until just cooked through. Stir gently once or twice.
Stir spinach and lemon juice through curry and remove from heat. Season.
Serve rice topped with curry and a spoonful of sambal.