Thai red fish curry and tomato rice

There's a japanese tomato rice recipe going around. Basically the idea is toss veg, rice and meat into a rice cooker and cook. Embed a whole tomato in the rice and voila. But reduce the amount of water added by about ½ cup for each tomato added. I totally forgot about this so my rice was too soggy, but that will work out since I tend to make enough leftovers, where the rice can get pretty dry if the right amt of water was added initially. The trick with the meat was also to leave it in big enough pieces to cook during the time it takes to cook white rice. Not too small or it will over cook. Decided rice was boring so I switched up to Thai red curry.

Ingredients 

3 cups rice

4 basa fillets, sliced in half

8 white mushrooms, quartered 

3 tomatoes, uncut

1 can coconut milk (400ml)

600ml water

4 tbsp Thai red curry paste

Method

1) Place washed rice at the bottom of the rice cooker pot. Insert the fish pieces upright into the rice. Place tomatoes whole in between the fish slices. Do the same with vegs.

2) Dollop on tsps of the curry paste.

3) Pour in the coconut milk. I used the the rice measuring cup and topped up the rest with water. Since I used 3 tomatoes, I should reduce the total liquid volume by about a cup.

 

4) turn on the rice cooker and cook! Note that my cooker isn't the 'dumb' type so instead of 20 minutes to cook rice, it takes between 40 to 90 minutes! Not great for cooking rice but great fo these one pot meals!