Kasundi Fish with Mango & Cucumber Salad

Steps

1. Bring a full kettle to the boil.
2. Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, 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.
3. Dice capsicum and cucumber. Reserve 2 tablespoons of juice, drain and chop mango. Add all to a medium bowl with vinegar and reserved juice. Season lightly with salt and pepper.
4. Grate carrot and heat oil in a large fry-pan on medium-high heat. Cook carrot for about 3 minutes, until softened and add Kasundi spices, tomato paste and mustard. Cook for a further 1-2 minutes, until fragrant. Add canned tomatoes, stock and salt and bring to a boil. Reduce heat to a simmer and cook for about 5 minutes, until reduced.
5. Meanwhile, pat fish dry and remove any remaining scales or bones. Cut larger pieces in half. Season with salt and pepper and add to pan with sauce. Cover with a lid, bring to a gentle simmer and cook for 6-8 minutes, (depending on thickness) or until just cooked through. Flip fish halfway through cooking. Season to taste with salt and pepper.
6. Rice topped with fish, sauce and coconut thread. Serve salad on the side.