1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Peel and grate ginger, slice onion. Add to a frypan with 2 tbsp butter over medium heat. Cook for 5 minutes, or until softened. Add crushed garlic, curry leaves, 2 tbsp garam masala and 2 tsp cumin. Cook, stirring, for 2-3 minutes, or until fragrant.

3. Roughly chop tomatoes. Add to pan with crushed tomatoes. Pour in 2 cups of water, increase heat to medium-high and leave to simmer for 15 minutes.

4. Trim and thinly slice silverbeet leaves. Cut fish into bite-sized pieces. Add to curry to simmer for 5 minutes, or until fish is cooked.

5. Divide rice and curry between bowls. Chop coriander and scatter over top to serve (see notes).

Notes:
Serve with a dollop of yoghurt if desired.

No Fish option - replacement is chicken breast fillet .
Dice chicken and add to pan after aromatics are cooked. Cook for 3 minutes, or until browned before adding tomatoes and simmering.

Brown rice 300g
ginger 40g
Brown onion 1
Garlic 2 cloves
Curry leaves 2 fronds
Tomatoes 3
Crushed tomatoes 400g
silverbeet 1/2 bunch
White fish fillets 2 packets
coriander 1 packet

From your pantry:
garam masala, ground cumin, butter