- A 200g bag of white basmati rice
- 1 onion
- 2 garlic cloves
- A thumb of ginger
- 1 chilli
- 2 tomatoes
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp turmeric
- A 375g pack of fish pie mix
- A 200g bag of kale
- 1 tbsp olive oil
- 300ml + 4000ml boiling water
- Bowl
- Frying pan with a lid
- Measuring jug
- Sieve
- Pan with a lid
- 1.
Tip the rice into a large bowl and cover with cold water. Leave to soak while you make the curry.
- 2.
Peel and finely chop the onion. Peel and grate the garlic and ginger. Halve the chilli and flick out the seeds. Finely chop it. Roughly chop the tomatoes.
- 3.
Heat a large frying pan for 1 min. Add 1 tbsp olive oil and the chopped onion. Season with salt and pepper. Fry for 5 mins over a medium heat, stirring, till just softened. Scatter in 1 tsp cumin seeds and fry for 1 min.
- 4.
Add in the garlic, ginger and chilli. Cook and stir for 2 mins. Add 1 tsp each of the garam masala and turmeric and stir together to coat. Add the chopped tomatoes and 300ml boiling water. Pop on a lid and simmer for 10 mins.
- 5.
While the curry is cooking, drain the rice. Tip into a pan. Pour in 400ml boiling water. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Simmer for 8 mins till all the water is absorbed. Take off the heat. Set aside, lid on, for 2-4 mins to finish cooking the rice.
- 6.
Cut any large chunks of fish in half. Add to the frying pan and put the lid back on. Simmer over a low heat for 5 mins.
- 7.
Strip the kale leaves from the stems and finely shred them. After the fish has poached in the curry sauce for 5 mins, stir through the kale. Put the lid back on and cook for a further 3 mins.
- 8.
The rice should be tender, the kale wilted and the fish cooked through. Taste the curry and add a little more salt and pepper if you think it needs it. Serve in warm bowls with the rice.