This incredibly simple fish curry uses ginger, garam masala, paprika and turmeric to add flavour without heat, and buttermilk for a smooth, creamy finish.
1.Heat half the oil in medium saucepan. Cook onion, ginger, garlic and sugar, stirring, until caramelised lightly. Add spices, cook, stirring, until fragrant.
2.Add stock to pan, bring to the boil. Reduce heat, simmer, uncovered, 2 minutes, or until slightly thickened. Add buttermilk, cook, stirring, 1 minute.
3.Make steamed jasmine rice. Rinse rice under cold water until water runs clear, drain. Bring the water to the boil, covered, in medium saucepan, add rice. Cook, covered, over low heat, 10 minutes. Remove from heat, stand, covered, 10 minutes. Fluff rice with fork.
4.Heat remaining oil in large frying pan. Cook fish until browned both sides and cooked through.
5.Divide rice among serving bowls, top with fish and curry sauce. Sprinkle with fresh coriander leaves, if you like.
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