Sri Lankan Fish Curry

Steps

1. Combine rice, water and salt in a small 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 10 minutes. Do not lift lid during cooking.
2. While rice is cooking, prepare the sambal. Peel and grate carrot and very thinly slice asparagus. Add both to medium bowl, along with all remaining sambal ingredients. Toss well and season with pepper. Set aside.
3. Thinly slice onion. Heat oil in a large fry-pan (with a lid) on medium heat. Cook onion for 3-4 minutes, stirring occasionally, until softened. Roughly dice tomato 2cm. Add turmeric paste, curry spice mix and chilli (if using) and cook a further 1 minute, stirring, until fragrant.
4. Stir through tomato, tomato paste, stock, salt, coconut milk, soy sauce and honey and simmer for 3-4 minutes. If curry reduces too quickly, add 1-2 tablespoons water.
5. While curry is simmering, pat fish dry with paper towels, remove any remaining scales or bones and slice widthways 3-4cm. Add to curry, ensuring fish is nearly submerged, cover and bring to a simmer. Cook for 1-2 minutes (depending on thickness), until just cooked through. Stir gently once or twice.
6. Once fish is cooked, gently stir spinach and lemon juice through curry and remove from heat. Season to taste with salt or extra soy sauce if needed.
7. To Serve, divide rice between bowls and top with Sri Lankan fish curry and a large spoonful of sambal.