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Method
Make it happen
- 01
Heat oil in a deep pan and soften onion for 8 minutes; stir in garlic, ginger, curry powder, allspice and thyme for 1 minute until fragrant.
- 02
Add chopped tomatoes, water and salt, bring to a simmer and cook for 10 minutes to form a thick, spiced sauce.
- 03
Simmer the sliced peppers in the sauce for 8 minutes until they begin to soften.
- 04
Nestle the fish chunks into the hot sauce and cover for 7–10 minutes until fish is opaque and flakes easily; finish with lime.
- 05
Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.
- 06
Taste, adjust the seasoning and spoon the hot curry over the rice to serve.