Kiribath, Kalupol and Crispy Bits [Part 6]

1. In a shallow, wide serving bowl, turn out the kiribath from the ramekins. The cling wrap will allow the rice to slide out easily, and the rice will hold its shape. Place the rice in the middle of the bowl.

2. Take a tablespoon of the onion sambol and place this on top of the rice. Using a spatula, spread out the sambol gently to cover the top of the rice.

3. Gently place the fish on top of the sambol and rice, taking care not to break the fish.

4. Place the fried onions and curry leaves on top of the fish, ensuring that the curry leaves are visible.

5. Place the green chilli garnish on the fish and the crispy bits by gently tucking the chilli to create a pop of colour.

To serve: Pour the curry sauce to the bottom of the dish so that the rice is surrounded by the curry sauce. Squeeze the lime over the entire dish, drizzle the kithul pani over all the elements, and serve.

Disclaimer: This recipe is the original creation of Savindri Perera, MasterChef Australia Season 16 semi-finalist. Knorr does not claim ownership of this recipe, and it is being shared solely as part of a collaborative partnership with her.