1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on low heat for 10-15 minutes. Remove from heat, stand for 5 minutes.

2. Peel and slice onion, chop tomatoes and slice snow peas. Trim tops and bottoms off okra and cut into 2cm pieces. Peel and grate ginger.

3. Heat a pan with 2 tbsp butter, add onion and cook for 5 minutes, or until softened. Add curry leaves, ginger, 1 1/2 tbsp curry powder and 2 tsp cumin. Cook, stirring, for 2 minutes. Add tomatoes, okra and 1 cup water. Simmer, covered, for 10 minutes.

4. Cut fish into bite-sized pieces. Add to pan with snow peas, simmer for further 5 minutes, or until fish is cooked through.

5. Turn heat down low and stir through 1/2 cup yoghurt. Season to taste with salt and pepper.

6. Serve rice and fish curry with a dollop of the remaining yoghurt and garnished with chopped coriander.

Tip!
We recommend coconut oil for added flavour.

No Fish option - replacement is chicken. 
Dice chicken and add to curry at the same time as the tomatoes and okra.

basmati rice 300g

butter 2tsp
brown onion 1/2
tomatoes 2
snow peas 1/2 punnet
okra 100g
ginger 50g
curry powder 1 1/2 tbsp
ground cumin
 2tsp

curry leaves 2 fronds

white fish fillets 2 packets

natural yoghurt 1 cup
coriander 1/2 bunch

From your pantry: salt & pepper.