Fish Curry

1. 1

   For the steamed jasmine rice, rinse rice under cold water until water runs clear; drain. Bring 2 cups water to a boil in medium saucepan. Add rice; cook, covered, on low heat, 10 mins. Remove from heat. Let stand, covered, 10 mins. Fluff rice with fork.

2. 2

   For the curry, heat half the oil in medium saucepan on medium-high heat. Cook onion, ginger, garlic and sugar, stirring, until lightly caramelized. Add spices; cook, stirring, until fragrant.

3. 3

   Add stock to pan; bring to a boil. Reduce heat to low; simmer, uncovered, 2 mins, or until slightly thickened. Add buttermilk; cook, stirring, 1 min.

4. 4

   Heat remaining oil in large skillet on medium-high heat. Cook fish until browned on both sides and cooked through.

5. 5

   Divide rice among serving bowls. Top with fish and curry sauce. Garnish with fresh cilantro leaves.

No additional tips available.