Creamy Basa Makhani & Cucumber Salad

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Boil half a kettle

Add your cashew nuts to a bowl, cover with 200ml [260ml] [350ml] boiled water, then cover with a plate and set aside

Add your white long grain rice to a pot with a lid with 225ml [300ml][450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Chop your basa into bite-sized pieces

Add the chopped basa and natural yoghurt to a large bowl with your garam masala, ground turmeric, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and give everything a good mix up

Transfer the marinated basa to a baking paper-lined baking tray (or two!) and put in the oven for 6-8 min or until the basa is slightly charred

Once done, set aside – this is your basa tikka

Meanwhile, peel and finely dice the red onion[s]

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

Peel and chop (or grate) the garlic

Dice the cucumber finely

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

Once hot, add 2/3 of the diced onion and a pinch of salt and cook for 3-4 min or until softened

Once softened, add the chopped ginger, chopped garlic and tomato paste to the pan and cook for a further 1-2 min or until fragrant

Add the softened cashews and a splash of the soaking liquid (reserve the rest for later!) to a food processor and blitz the cashews as fine as possible – this is your creamy cashew paste

Add the creamy cashew paste and the remaining soaking liquid to the pan with the vegetable stock mix and the basa tikka (and any juices from the tray)

Cook for 6-7 min or until the basa is cooked through and the sauce has thickened to a curry-like consistency

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

Add the diced cucumber and the remaining diced onion to a bowl with a drizzle of olive oil, a pinch of salt and a generous grind of pepper

Give everything a good mix up – this is your peppery cucumber salad