Thai Fish Curry

Recommended Equipment:

medium rice cooker; fuzzy logic or on/off

blender or food processor

Ingredients:

1 1/2 cups Thai jasmine rice, rinsed and drained

2 1/4 cups water

2 tspn ground cumin

2 tspn ground coriander

1 tspn minced ginger root

1 cup coconut milk

1/4 cup tamarind paste (see tip below)

1/4 cup fish sauce

2 tspn Thai red curry paste

2 lime leaves, minced (optional)

1 1/2 pounds skinless swordfish or red snapper, cut into 1 inch (2.5 cm) cubes

1/2 cup sliced mushrooms

1/2 cup finely chopped fresh cilantro

2 tbsp packed brown sugar

1 cup diced seeded tomato

fresh cilantro sprigs

lime wedges

Preparation:

1. In the rice cooker bowl, combine rice and water. Set the rice cooker for the Regular cycle. At the end of the cycle, hold rice on the Keep Warm cycle.
2. In blender, combine cumin, coriander, ginger, coconut milk, tamarind paste, fish sauce and Thai red curry paste; purée until smooth.
3. Pour sauce into a wok or large nonstick skillet and add lime leaves (if using). Bring to a boil over high heat. Add fish, mushrooms, chopped cilantro and brown sugar; reduce heat to medium, cover and simmer for 6 to 8 minutes or until fish is opaque and flakes easily when tested with a fork. Gently stir in tomato and simmer for 2 to 3 minutes or until tender.
4. Fluff rice with a wooden spoon or plastic paddle and scoop into deep serving bowls. Top with fish curry and garnish with cilantro sprigs and lime wedges. Serve immediately.

Recipe courtesy of 300 Best Rice Cooker Recipes by Katie Chin