Leftover Fish Curry with Rice and Cucumber Raita

Ingredients

• 1 cupleftover Kerala fish curry
• 1.5 cupcooked white rice
• 0.5 piececucumber
• 0.5 cupplain yogurt
• 0.25 tspsalt
• 0.25 tsproasted cumin powder
• 1 tbspfresh coriander leaves
• 0.5 piecegreen chilli

Method

1. 1

   Spoon the leftover fish curry into a small saucepan and reheat over medium-low heat for 3–4 minutes, stirring gently so the fish doesn't break apart — do not boil aggressively or the coconut milk will split.

2. 2

   While the curry heats, peel and finely dice the cucumber, then stir it into the yogurt along with the salt, roasted cumin powder, finely chopped green chilli, and chopped coriander leaves to make the raita.

3. 3

   Fluff the cooked rice and plate it in a shallow bowl, ladle the hot fish curry alongside or over one side, and serve the cucumber raita in a small bowl on the side.