Fish Vindaloo with Stir Fried Turmeric Cabbage and Jeera Rice

Rinse the Basmati rice under cold water until the water runs clear. Soak in water for 20 minutes, then drain. Heat olive oil in a saucepan. Add cumin seeds, cardamom, bay leaf, cinnamon, and cloves. Sauté for a minute until aromatic. Add the drained rice and salt to the pot. Stir to coat the rice with the spices. Pour in 2 cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the water is absorbed and the rice is cooked. Fluff with a fork and set aside.

Heat olive oil in a large pan. Add mustard seeds, fenugreek seeds, cardamom, bay leaf, cinnamon, cloves, and cumin seeds. Fry until they start to pop. Add chopped onion, garlic, ginger, and curry leaves. Sauté until the onions are golden. Stir in turmeric, chili paste, chili powder, and salt. Cook for a minute until fragrant. Add the fish pieces and gently toss them in the spice mixture. Pour in the white vinegar and ½ cup water (or as needed to make a slightly thick sauce). Simmer gently until the fish is cooked through, about 10-15 minutes. Adjust seasoning to taste.

Heat olive oil in a large skillet. Add turmeric powder, then immediately add the sliced cabbage and julienned carrots. Stir-fry over high heat for 5-7 minutes, or until the vegetables are tender but still crisp. Season with salt and pepper.

Arrange a portion of jeera rice on each plate. Spoon the fish vindaloo alongside, and add a serving of the stir-fried turmeric cabbage.