Almost any boneless white fish can be used and there are plenty of different curry sauces available that will add a different taste to the meal.
Add some naan bread, chapattis or poppadoms for something extra with your meal.
Cooking time: 40 minutes
- 2 or 3 fillets of Skinless and Boneless White Fish (about 125g/4oz each)
- 2 or 3 small Brown Onions
- 500g/1lb Jar Curry Sauce
- 200gg/8oz bag Frozen White Rice
- A handful of Peas
- ½ tsp dried mint or 1 tsp fresh
- Fill the steamer with sufficient water for a 40 minute cook.
- Put the bag of rice in the base tray along with the peas.
- Rinse the fish then put into a bowl that will fit into the second layer of the steamer.
- Peel then quarter the onions. Add to the bowl with the fish.
- Pour in curry sauce to cover. Around ½ of the jar should be enough for two but add more if desired. Loosely cover the bowl. Set on next level of the steamer then put the lid on.
- Cook for 30-40 minutes until all the food is piping hot.
- Carefully remove the top tray from the steamer and set the curried fish and onions aside for a moment.
- Remove then cut open the bag of cooked rice and empty into a bowl. Add the peas. Put in mint to taste plus a little salt if desired. Mix well then divide between 2 or 3 serving plates (see notes)
- Add a piece of fish and an onion to each plate then divide the rice between the plates. Spoon over the remaining curry sauce. Use as much as is needed to get a moist curry without it being too liquid.
- Serve immediately.
I find that 1 bag of rice is sufficient to serve 3 people but it is dependent on appetites. If experience shows that it will only be enough for 2 then adjust accordingly. Use one piece of fish and one onion person then adjust the amount of curry sauce used accordingly.