Sri Lankan mustard fish curry with broccoli pea ‘rice’

Fragrant, delicate and served with a light gravy, mustard curries are everywhere in Sri Lanka. My favourite is with kingfish, which is gaining in popularity in the West, but any firm white fish will do. This version suggests swapping in a bay leaf for the traditional rampe (pandan) leaves to keep it practical while still tasting delicious. Serve this with broccoli and pea ‘rice’ to get your greens in, or you can mix it with some cooked basmati rice if you like.

Fish can be tricky to