Step 1

Cook rice in a large saucepan of boiling water following packet directions or until tender (approx 15 min). Drain.

Step 2

Meanwhile, heat a saucepan over medium-high heat. Add jalfrezi sauce and tomato, and cook, stirring, for 1 minute or until fragrant. Add fish and coconut cream. Reduce heat to medium-low and simmer, uncovered, for 5-6 minutes or until cooked through.

Step 3

Meanwhile, heat oil in a large frying pan over high heat. Add the onion and cook, stirring occasionally, for 5-6 minutes or until brown.

Step 4

Spoon rice evenly among serving bowls. Top with the fish curry and fried onion. Sprinkle with coriander leaves.