Crispy Spiced Cod With Brown Rice And Coriander Yoghurt

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Cut your cucumber in half, scrape out the inner seeds with a teaspoon and discard, then chop into small pieces

Chop your tomato[es] finely

Chop your coriander finely, including the stalks

Cut your lemon[s] into wedges

Chop your cod fillet[s] into large, bite-sized pieces

Combine the chopped cod and soy sauce in a bowl with your ginger & garlic paste and give everything a good mix up – this is your marinated cod

Add your gram flour to a separate bowl with your ground cumin and most of your cayenne pepper (can't handle the heat? Go easy!) and a pinch of salt and mix it all together – this is your spiced gram flour

Combine the chopped cucumber and chopped tomato in a bowl with a drizzle of olive oil, a squeeze of lemon juice, half your natural yoghurt (save the rest for later!), the remaining cayenne pepper (not a fan of spice? Just add a little!) and a pinch of salt – this is your tomato salad

Add the marinated cod to the bowl with the spiced gram flour and give everything a good mix up – this is your coated cod

Heat a large, wide-based pan (preferably non-stick) with a very 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 crispy and cooked through – this is your crispy spiced cod

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

Meanwhile, combine the remaining natural yoghurt and chopped coriander with a squeeze of lemon juice, a splash of cold water and a pinch of salt – this is your coriander yoghurt