Aromatic Sri Lankan-Style Cod Curry

Add your basmati rice 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

While the rice is cooking, peel your brown onion[s] and chop roughly

Peel (scrape the skin off with a teaspoon) and chop your ginger

Peel and chop your garlic

Separate your coriander leaves from their stalks

Add the chopped onion, ginger, garlic, your cayenne pepper (can't handle the heat? Go easy!), curry powder and coriander stalks (reserve the leaves for garnish!) to a food processor

Blitz until smooth or very finely chopped – this is your Sri Lankan-style curry paste

Tip: No food processor? Chop everything up as finely as you can and mix it together!

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

Add the Sri Lankan-style curry paste and cook for 2-3 min or until fragrant

Boil a kettle

Chop your creamed coconut roughly (if required!), then dissolve in 250ml [325ml] [425ml] boiled water

Add your red wine vinegar, soy sauce and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your coconut stock

Add the coconut stock and your cherry tomatoes to the pan and cook, covered, for 8-12 min or until a thick sauce remains

Pat your cod fillet[s] dry with kitchen paper

(unevenly sized diced pollock or upgraded to cod? Chop into bite-sized pieces)

Once the sauce has thickened, top the curry with the diced fish and cook, covered, for 5-6 min further or until the fish is cooked through

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

While the curry is cooking, chop the reserved coriander leaves roughly

Stir the cooked fish through the curry and season with salt and pepper – this is your aromatic Sri Lankan-style fish curry