South African Cape Malay Fish Curry with Yellow Rice

Ingredients

• 1 lb firm fish fillets, cut into large chunks
• 1 can coconut milk
• 1 1/2 cups rice
• 1/3 cup raisins
• 3 tbsp neutral oil, divided
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tsp curry powder
• 1 1/2 tsp ground turmeric, divided
• 1 cinnamon stick
• 3 ripe tomatoes, diced
• 2 limes, 1 juiced and 1 cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice until the water runs clear, then simmer it in 2 1/4 cups salted water with 1/2 teaspoon of the turmeric, the cinnamon stick, and the raisins, covered, over the lowest heat for 15 minutes. Leave it covered off the heat.
2. Pat the fish dry, season it with the lime juice and half the salt, and refrigerate while the sauce cooks.
3. Heat 2 tablespoons of the oil in a wide pan over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and golden.
4. Add the garlic, ginger, curry powder, and remaining turmeric and stir for 1 to 2 minutes, until the spices darken slightly and smell toasted rather than raw.
5. Add the tomatoes and cook for 10 minutes, pressing them down, until they collapse and the oil separates at the edges of the pan.
6. Pour in the coconut milk and bring to the barest simmer, well below a rolling boil, or it will split into oil and grainy curds.
7. Slide the fish into the sauce in a single layer and poach for 6 to 8 minutes without stirring, until the pieces are opaque, flake at a fork, and reach 145F (63C).
8. Season with salt, discard the cinnamon stick from the rice, and serve the curry over the yellow rice with the cilantro and lime wedges.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.