Ingredients
- 200g (1 cup) basmati rice
- 1 x 250g jar jalfrezi cooking sauce (Patak's brand)
- 1 ripe tomato, coarsely chopped
- 500g firm white fish fillets (such as smooth dory), cut into 5cm pieces
- 80ml (1/3 cup) coconut cream
- 1 tbs vegetable oil
- 1 large brown onion, halved, thinly sliced crossways
- 1/4 cup loosely packed fresh coriander leaves
- Cook rice in a large saucepan of boiling water following packet directions or until tender. Drain.
- Heat a saucepan over medium-high heat. Add jalfrezi sauce and tomato, and cook, stirring, for 1 minute or until fragrant. Add fish and coconut cream. Reduce heat to medium-low and simmer, uncovered, for 5-6 minutes or until cooked through.
- Heat oil in a large frying pan over high heat. Add the onion and cook, stirring occasionally, for 5-6 minutes or until brown.
- Spoon rice evenly among serving bowls. Top with the fish curry and fried onion. Sprinkle with coriander leaves.
