Sri Lankan Fish Curry with Sambal & Brown Rice

Steps

1. Cook rice. 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Prep sambal. Add carrots and bok choy to a medium bowl. Combine with coconut thread, lemon, chilli (if using), coriander and salt. Toss well and set aside.
3. Prep & cook curry. Heat oil in a large fry-pan (with a lid) on medium heat. Cook onion for 3-4 minutes, stirring occasionally, until softened. Add turmeric paste, curry spice mix and chilli (if using) and cook a further 1 minute, stirring, until fragrant.
4. Stir through tomatoes, tomato paste, stock, salt, coconut milk, soy sauce and honey and simmer for 5-6 minutes.
5. While curry is simmering, pat fish dry and slice widthways 3-4cm. Add to curry, ensuring fish is submerged. Cover with a lid, bring to a simmer and cook for 1-2 minutes (depending on thickness), or until just cooked through. Stir gently once or twice.
6. Stir kale and lemon juice through curry and remove from heat. Season.
7. To serve, divide rice between bowls and top with curry and a spoonful of sambal.