Coley Massaman Curry

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the onion (not the spring onion) and carrot along with a pinch of salt and pepper. Fry until the veg is really nice and softened, 6-8 mins. Stir occasionally. Once soft, add the massaman curry paste and garlic. Stir and cook for 1 minute, then pour in the coconut milk and water. Stir in the peanut butter until combined into the sauce.

Bring the mixture to the boil and add a pinch of salt and pepper. Reduce the heat to medium and simmer until the mixture has thickened and the carrots are soft, 6-8 mins. Stir every couple of minutes.

Once the curry has thickened (if it has thickened too much, add a splash of water to loosen it up), taste and add salt and pepper if you feel it needs it. Add the fish to the sauce and carefully stir it in. Cover with a lid or some foil and simmer until the fish is cooked, 4-5 mins. IMPORTANT: The fish is cooked when opaque all the way through.