-
1
Place two large skillets on the stove and turn the heat to medium high.
-
2
Fill one halfway with hot water, and put 2 tbsp of olive oil in the second.
-
3
While waiting for the water to boil, put the mustard seed in the second pan for about a minute, then reduce the heat to medium, occasionally stirring until the seeds begin to pop and brown.
-
4
Be careful to not burn them.
-
5
Dump the rest of the curry base on top of the mustard seed and mix together.
-
6
Now add in the fresh spices into your home made curry mix and continue to mix them in the pan.
-
7
The water should be starting to boil by now, so reduce it to medium-low heat.
-
8
Place the bay leaf, tarragon, and about a teaspoon of salt into the boiling water.
-
9
And let it simmer.
-
10
Empty the quart of pre cooked rice into the curry mix.
-
11
Be sure to mix it all together and press out any clumps.
-
12
When finished, add the fish to the simmering water in the other pan.
-
13
As the rice reheats, dump in your vegetables, and mix together as the fish continues to cook.
-
14
In a small bowl mix about a cup and a half of the fat free Greek yogurt with 2 or 3 tablespoons of sweet chili sauce (to taste).
-
15
Place on side for now.
-
16
Once the rice is hot, and the fish is cooked, place the fish on top of the rice and break apart mixing both of them together.
-
17
Serve in bowls with a hearty dollop of the sweet chili yogurt dressing to cool off the spiciness of the curry.
-
18
If you're not a fan of fish, feel free to remove it from the recipe or replace it with Tofu, baked brussel sprouts, or chicken.
