Jamaican Fish Curry with Broccoli Seeded Rice

Steps

1. a full kettle to the boil.
2. Combine rice, water and 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 at any time during cooking.
3. While rice cooks, finely chop broccoli florets. Place broccoli, raisins and a pinch of salt in a medium, heat-proof bowl and cover with boiling water. Leave for 5-7 minutes, until broccoli is bright green and tender and raisins are soft. Drain well.
4. Cut shallot in half and thinly slice. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook shallot for about 3 minutes, until soft. Add Jamaican spice mix and tomato paste and cook for about 1 minute, stirring, until fragrant. Add coconut cream, water, tomatoes, soy sauce and lemon juice.
5. Bring sauce to a gentle simmer. Once simmering, reduce heat to low and cook for 2 minutes. Pat fish dry with paper towels, remove any scales or bones and cut any larger fillets in half. Add fish to pan, use a spoon to evenly space pieces of fish and submerge in curry sauce.
6. Cover pan with a lid and simmer for 3-5 minutes, or until fish is just cooked through (it will flake when it is cooked). When rice has finished steaming, fluff up the grains with a fork and gently fold through broccoli, raisins and seeds. Season to taste with salt and pepper.
7. divide broccoli seeded rice between bowls, top with Jamaican fish curry and sprinkle over coriander leaves.