Fish Curry

• 1 cup jasmine rice
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 1 piece (2 inches) fresh ginger, grated
• 3 cloves garlic, crushed
• 1 tsp brown sugar
• 2 tsp garam marsala
• 2 tsp sweet paprika
• 1 1/2 tsp ground turmeric
• 1/2 cup vegetable stock
• 1 cup buttermilk
• 4 None white fish fillets (6-7 oz each)
• None None Cilantro leaves, for garnish

1. For the steamed jasmine rice, rinse rice under cold water until water runs clear; drain. Bring 2 cups water to a boil in medium saucepan. Add rice; cook, covered, on low heat, 10 mins. Remove from heat. Let stand, covered, 10 mins. Fluff rice with fork.
2. For the curry, heat half the oil in medium saucepan on medium-high heat. Cook onion, ginger, garlic and sugar, stirring, until lightly caramelized. Add spices; cook, stirring, until fragrant.
3. Add stock to pan; bring to a boil. Reduce heat to low; simmer, uncovered, 2 mins, or until slightly thickened. Add buttermilk; cook, stirring, 1 min.
4. Heat remaining oil in large skillet on medium-high heat. Cook fish until browned on both sides and cooked through.
5. Divide rice among serving bowls. Top with fish and curry sauce. Garnish with fresh cilantro leaves.

jasmine rice, olive oil, onion, fresh ginger, garlic, brown sugar, garam marsala, sweet paprika, ground turmeric, vegetable stock, buttermilk, white fish, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35612 (may not work)