Method

For the Steamed Rice:

• In a small-to-medium saucepan, rinse rice 2-3 times with cold water.
• Add approximately 1 inch water or 1 finger joint above the rice; add salt if desired.
• Cook on medium to medium-high heat until the water has reduced to the level of rice.
• Reduce heat to low. Cover and continue to cook for 12-15 minutes. Do not stir or uncover.
• Turn off heat and allow the rice to steam undisturbed for at least 15 minutes.
• Fluff the rice with a fork before serving.

For the Fish Curry:

• Rub fish steaks with 1/2 tsp of turmeric powder and refrigerate for about 2 hours.
• Before cooking, remove fish from the refrigerator.
• Heat oil in a pan (if using mustard oil, make sure you heat the oil until it is smoking to remove the raw smell of the oil).
• Reduce heat and add finely chopped onion and cook them until golden brown. Add minced garlic and cook for 1-2 minutes.
• Add in tomatoes and grated ginger along with chilli, coriander, and turmeric powder. Cook on low heat until aromatic and turns reddish brown in color.
• Now is the time to add fish along with fenugreek leaves and lemon juice; cook until the fish is prepared. Add some water and let it simmer for a few minutes.
• Garnish with curry leaves and serve with a steaming bowl of rice.