Heat oil in a large skillet over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add garlic and cook 1 minute, until fragrant. Stir in curry powder, turmeric, cumin, coriander, and some salt and pepper and cook for about 1 minute until spices are toasted.

Stir in coconut milk and bring to a gentle simmer.

Stir in the broccoli and submerge the fish in the sauce. Cover and simmer 10-12 minutes until fish is cooked and broccoli is tender. Serve.

In a saucepan with a good fitting lid bring water and salt to a boil.

Add rice and stir.

Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.

Cook for 20 minutes.

DO NOT LIFT LID!

The steam that is trapped inside the pan is what allows the rice to cook properly.

Remove from heat and fluff with fork, mix in butter, and season to taste with pepper. Serve.