- 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
- Frying pan with a lid
- Measuring jug
- Pan with a lid
Tip the rice into a large bowl and cover with cold water. Leave to soak while you make the curry.
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.
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.
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.
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.
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.
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.
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.