All In One Coconut & Lime Basa Chowder

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a full kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a medium-high heat

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit from between the leaves then top, tail and slice roughly

Peel and chop your shallot[s] into wedges

Add the sliced leek and shallot wedges to the dish

Chop your sweet potato[es] (skin on) into large, bite-sized pieces

Roughly chop your creamed coconut (if required!)

Add the chopped sweet potato and chopped creamed coconut to the dish

Add your cornflour, ground turmeric, curry powder, fish sauce and chilli flakes (can't handle the heat? Go easy!) to the dish and give everything a stir

Add 450ml [590ml] [760ml] boiled water and bring to the boil over a high heat

Once boiling, top with your basa fillet[s] and season with a pinch of salt and pepper

Cover with a lid and put the dish in the oven for 30 min or until the fish is cooked through and the sweet potato has softened – this is your coconut chowder

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, roll your lime[s] with your hand on a hard surface (to release more juice), then cut into wedges

Use this time to clear up, set the table, have a cup of tea or simply chill!

Remove the coconut chowder from the oven and flake the cooked basa with a fork – this is your all in one coconut basa chowder