Curried Fish with Coconut Rice

Serves 4

• 400g can coconut milk

• 1 cup (250g) water

• 1 cup (185g) jasmine rice

• 4 x fresh white fish fillets (approx. 150g each), skinless

• 300g jar Korma curry sauce

• ¹/₂ cup (70g) frozen peas, thawed

• 2 tablespoons (30g) raw cashews

Add coconut milk and water to the thermo bowl. Insert the filter basket with rice in it. Lock the stainless steel steamer tray into place. Onto the black mesh tray place 4 squares of alfoil. Place the fish onto each of the squares and cover with a third of a cup of Korma. Lift the edges to form a bowl and trap in the sauce. Dot the cashews around the fish. Secure with the lid.

20 minutes

With just 5 minutes remaining, lift the lid and add the peas. Remove the steaming bowl, but keep intact to lock in the heat. Use the handle of your spatula to remove the bowl of rice. Divide evenly among 4 plates, top with the fish, drizzle with the yummy sauce and serve with the peas and cashews.