Fijian-Style Fish Curry with Pickled Red Onion & Crispy Curry Leaves

Steps

1. Bring a full kettle to the boil.
2. Thinly slice red onion. Add to a small bowl and toss together with vinegar and a pinch of salt. Set aside to pickle and toss occasionally. Drain before serving.
3. 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.
4. Pick curry leaves, dice tomato and roughly chop spinach. Pat fish dry and remove any remaining scales or bones. Cut fish into 3cm pieces and set aside separately.
5. Heat oil in a deep large frypan on medium heat. Fry curry leaves for 1 minute, stirring, until crispy. Transfer to a medium bowl and set aside to serve. Reserve fry-pan.
6. Return reserved frypan (with lid) to medium heat with oil and cook 1/2 pack of Fijian spices and tomatoes for 1-2 minute until fragrant. Add pumpkin, coconut milk, chicken stock and water measure, cook covered, for 5-6 minutes or until pumpkin is tender.
7. Add fish to curry, ensuring it is submerged. Cover with a lid, bring to a gentle simmer and cook for 1-2 minutes, (depending on thickness) or until just cooked through. Do not boil fish and stir gently once or twice. Turn heat off, stir through spinach until wilted and season to taste with salt.
8. Rice with fish curry and topped with pickled red onion, crispy curry leaves and sprinkle of garlic chilli blend.