Coconut Rice with Smoked Fish

Ingredients

• 2 cups Long grain rice
• 4 cups Coconut milk
• 1 cup Smoked fish
• 1/2 cup Onion
• 1/2 cup Red bell pepper
• 2 tablespoons Groundnut oil
• 1 teaspoon Curry powder
• 1/2 teaspoon Thyme
• 1 teaspoon Salt

Instructions

1. 1Measure 2 cups of long grain rice into a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear. Set aside to drain.
2. 2Finely dice the 1/2 cup of onion and the 1/2 cup of red bell pepper into small, even pieces.
3. 3Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of groundnut oil. Once the oil is shimmering, add the diced 1/2 cup of onion and 1/2 cup of red bell pepper. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Stir in the 1 teaspoon of curry powder and the 1/2 teaspoon of thyme. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Add the drained 2 cups of long grain rice to the pot. Stir well to coat the rice with the oil and spices, cooking for 1 minute.
6. 6Pour in the 4 cups of coconut milk. Add the 1 cup of smoked fish (broken into flakes if large) and the 1 teaspoon of salt. Stir everything together and bring the mixture to a rolling boil over medium-high heat (400°F / 200°C).
7. 7Once boiling, immediately reduce the heat to low (200°F / 95°C). Cover the pot tightly with a lid. Let it simmer undisturbed for 30-35 minutes, or until the rice is tender and all the liquid has been absorbed. You should hear gentle bubbling, not vigorous boiling.
8. 8Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming. Then, uncover and gently fluff the coconut rice with a fork to separate the grains. Serve hot.

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