Curried Fish Salad
Cook rice in boiling salted water for about 20 minutes. Drain and place in a bowl.
Mix pineapple juice with 2 teaspoons curry. Pour over rice and let stand until it has cooled. Cook fish fillet in lightly salted water over low heat for 12-15 minutes.
Peel mango and cut the flesh into slices, cutting around the pit. Trim scallions, rinse and cut diagonally into rings.
Mix mayonnaise with lime zest and juice. Mix in yogurt and mango chutney. Season to taste with curry, salt and pepper. Divde fish fillet into bite-sized pieces.
Mix prepared ingredients loosely and arrange on lettuce leaves. Serve sprinkled with peanuts.