In a small pot, bring 1 cup water to a boil with a large pinch of salt. Once boiling, add the rice, cover, and reduce to a low simmer for 15-20 minutes, until tender. Keep covered off the heat until the rest of the meal is ready.

Prep the ingredients: halve, peel, and thinly slice the onion. Dice the potatoes into 1/2-inch cubes. Finely chop the cilantro, reserving a few leaves for garnish. Mince the jalapeno, removing the ribs and seeds if you prefer less heat. TIP: Be sure to wash your hands and surfaces after handling the jalapeno; the heat is transferable and can burn more than just your throat!

Heat 2 teaspoons oil in a large pan over medium-high heat. Add the onion, coriander, jalapeno, and curry powder (to taste, start with 1 teaspoon and add incrementally). Cook, tossing, for 3-4 minutes, until softened. Season with salt and pepper.

Add the potatoes to the pan along with the coconut milk and enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes, until the potatoes are fork tender.

Cut the catfish into 1-2 inch pieces. When the potatoes are tender, add the peas, chopped cilantro, and catfish to the broth. Cook for 2-3 minutes, until the fish is just opaque. Taste and season with salt and pepper.

Fluff the rice with a fork. Ladle the fish curry into bowls, then top with a scoop of rice and the reserved cilantro. Enjoy!