Leftover Fish Curry with Rice

Ingredients

• 300 gleftover fish curry
• 0.75 cupbasmati rice
• 1.5 cupwater

Method

1. 1

   Rinse the basmati rice under cold water until it runs clear, then combine with 1.5 cups water in a small saucepan. Bring to a boil, reduce heat to the lowest setting, cover tightly, and steam for 10 minutes — but since cook time is 5 minutes, use a microwave: combine rinsed rice and water in a microwave-safe bowl, cover loosely, and microwave on high for 5 minutes, then let it rest covered for 2 minutes to finish steaming.

2. 2

   While the rice rests, transfer the leftover fish curry into a small saucepan and reheat over medium-low heat for 4–5 minutes, stirring gently so the fish pieces don't break apart — avoid boiling hard as it can make the fish rubbery. Taste and add a tiny pinch of salt if needed.

3. 3

   Fluff the rice with a fork and serve in a bowl alongside the hot fish curry. The overnight rest deepens the tamarind and coconut flavours, so enjoy it as-is without adding anything extra.