Basa Tikka Masala With Rice

Boil a kettle

Peel and grate your brown onion[s]

Peel and finely chop (or grate) your garlic

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

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

Once hot, add the grated onion, chopped garlic and chopped ginger with a pinch of salt and cook for 5-6 min or until softened

Meanwhile, add your basmati rice with a pinch of salt 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 been absorbed and the rice is cooked

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

While the rice is cooking, dissolve your tomato paste, vegetable stock mix and honey in 250ml [325ml] [425ml] boiled water – this is your tomato stock

Once the onion has softened, add your curry powder and ground paprika and cook for 1 min or until fragrant

Once fragrant, add the tomato stock to the pan and cook for 3-4 min or until the sauce is beginning to thicken

Meanwhile, cut your fish fillet[s] into bite-sized pieces

Once the sauce has started to thicken, add the chopped fish to the pan and bring to the boil over a high heat

Once boiling reduce heat to medium and and cook for 4-5 min or until the fish is cooked through

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

(Doubled your protein? Do this in batches!)

Once done, add your clotted cream and cook for 1 min further or until melted – this is your fish tikka masala