Iraqi Fish Curry with Iraqi Basmati Rice

Fish Curry

1. Season the fish with salt, black pepper, and a little turmeric. Heat oil in a frying pan and fry until golden on both sides. Remove and set aside.
2. Heat a little oil in a large pot. Cook the onion until soft and golden, then add the garlic. Stir in the curry powder, turmeric, paprika and dried coriander for 1 minute until fragrant.
3. Add the tomato paste and chopped tomatoes (or tomato juice). Cook for 3–5 minutes.
4. Pour in the hot water and bring to a gentle boil.
5. Carefully return the fried fish to the sauce and simmer gently for 10–15 minutes until the sauce thickens slightly. Avoid stirring too much to keep the fish intact.

Rice

1. Rinse the rice several times until the water runs clear. Soak for 10 minutes, then drain.
2. Heat the oil or ghee in a pot. Add the rice and salt and stir for 1–2 minutes.
3. Pour in the boiling water and bring to a rapid boil for about 2 minutes until most of the water has been absorbed.
4. Reduce the heat to low, cover tightly and steam for 10 minutes.
5. Turn off the heat and leave covered for another 10 minutes. Fluff with a fork before serving. Serve the curry over the fluffy Iraqi basmati rice and garnish with fresh coriander.