Ingredients

• 2 cups SunRice Basmati Rice
• 1 tblspn peanut oil
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 3 tspn finely grated ginger
• 3 tspn ground cumin
• 2 tspn ground coriander
• 1 tspn turmeric
• 1 tspn ground cardamom
• 4 small red chillies, seeds removed, finely chopped
• 2 tspn mustard seeds
• 8 curry leaves (optional)
• 2 tblspn tamarind paste
• 400ml coconut milk
• 1 tspn salt
• 500g fish fillets (eg. Ling ), cut into 3 cm pieces
• 2 tomatoes, seeded and chopped
• 1/2 cup frozen peas
• coriander leaves, to serve

Instructions

Cook rice, as directed on packet. Heat oil in a large frying pan and cook onion, stirring occasionally for 5 minutes or until soft. Add garlic, ginger, spices, chilli and mustard seeds; cook, stirring, for 1 minute. Add curry leaves, tamarind paste, coconut milk and salt, bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add fish and tomatoes; gently simmer 5 minutes, stirring occasionally. Add peas and simmer 1 minute longer. Serve with rice and coriander leaves.

Variations

Use SunRice Long Grain White Rice or 2 x 250g SunRice Indian.Aromatic Basmati Rice in 90 seconds.
For convenience, yellow curry paste can replace spices.