Sri Lankan Fish Curry with Tamarind, Coconut and Lime

Steps

1. Cook rice Bring a full kettle to the boil. Add rice, boiling water measure and a pinch of salt to a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Cook curry Grate carrot. Heat a drizzle of oil in a fry pan on medium-high heat. Cook carrot, garlic and ginger for 2-3 minutes, until tender. Add Sri Lankan spices and cook for about 30 seconds, until fragrant.
3. Add canned tomatoes, coconut cream, tamarind pulp, fish sauce and honey and bring to a simmer. Simmer on low for about 5 minutes. Pat fish dry and remove any scales or bones. Slice into 2cm thick strips. After 5 minutes add fish, submerge in curry and cook for 3-4 minutes, until just cooked through. Season to taste.
4. Finish rice Thinly slice bok choy and fold through rice once cooked. Cut lime into wedges for serving.
5. Serve curry and rice topped with coconut thread, crispy shallots and coriander. Serve lime wedges on the side.