Amritsari Cod Fry With Kachumber & Rice

Add your basmati rice, half your ground turmeric and 300ml [390ml][600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Add your cod fillet[s], ginger & garlic paste and a squeeze of your lemon to a bowl with a pinch of salt and pepper

Give everything a good mix up – this is your marinated cod

Add your gram flour, ground paprika, garam masala and the remaining ground turmeric to a plate with a generous pinch of salt and pepper and mix it all together

Add the marinated cod to the plate and press it into the flour mixture until it is fully coated – this is your coated cod

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the coated cod and cook for 4-5 min on each side, or until nicely golden and crisp – this is your Amritsari cod fry

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

Dice your cucumber finely

Chop your tomato[es] finely

Peel and finely chop your shallot[s]

Slice half your green chilli[es] into rounds and finely chop the remaining

Add the diced cucumber, chopped tomato, chopped chilli (can't handle the heat? Go easy!) to a bowl

Add a squeeze of lemon juice, a drizzle of olive oil and season with a pinch of salt and pepper

Give everything a good mix up – this is your kachumber salad