Thai Yellow Fish Curry with Basmati Rice

Steps

1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Pat fish dry with paper towels, remove any remaining scales or bones and slice into 2cm pieces. Season with salt and set aside. Heat a drizzle of oil in a large pot on medium-high heat and cook onion for 3-4 minutes, until soft.
3. Add garlic, ginger, kaffir lime and curry paste and cook for 1 minute, stirring, until fragrant. Add coconut milk, stock and carrot. Bring to the boil, reduce heat to medium and simmer for 5 minutes. Add courgette and cook a further 1 minute. Add fish and simmer for 1-2 minutes, until just cooked through.
4. Remove pot from heat and stir in sugar. Add fish sauce and lemon juice to taste.
5. spoon ¾ cup cooked basmati rice onto each plate or bowl and top with Thai yellow fish curry. Place a small handful of mung bean sprouts on top (if using) and sprinkle with chilli flakes (if using).