Creole Fish Curry

Ingredients:

• 1 and 1/4 cups long-grain white rice
• 3 thin slices fresh ginger + 1 tbsp finely grated ginger
• 3 tablespoons of vegetable oil
• 3 sprigs of thyme
• 2 green bell peppers, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, crushed
• 2 tsp. madras curry
• 4 plum tomatoes, diced
• 700 g skinless cod fillet, cut into 5 cm pieces.
• Fresh cilantro, for serving
• Lime wedges, for serving

Preparation:

1. In a medium saucepan, combine the rice with 1 3/4 cups water and chopped ginger; season with salt and pepper. Bring to a boil, cover, and reduce heat to low. Simmer until the water is absorbed and the rice is tender, about 16 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. Meanwhile, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the thyme, bell pepper, onion, and 1/4 teaspoon salt; cook, stirring, until the vegetables soften, 5 to 6 minutes. Add the remaining 1 tablespoon vegetable oil, garlic, and grated ginger and cook, stirring, until the garlic is golden, about 1 minute. Add the curry powder and cook for about 30 seconds. Add the tomatoes, 1/2 cup water, and 1/2 teaspoon salt and bring to a boil. Cover and simmer, stirring occasionally, until tender, 6 to 7 minutes.
3. Season the fish with salt and black pepper. Reduce heat to low and add the fish to the sauce. Cover and simmer, turning the fish once, until cooked through, 6-8 minutes.
4. Remove the ginger from the rice and divide the rice among bowls. Place the fish on top and discard the thyme. Sprinkle with cilantro and serve with lime wedges.