Curried Basa With Spiced Veg Pilau Rice & Mint Chutney

Peel and chop your red onion[s] into wedges

Peel and finely chop (or grate) your garlic

Heat a pot (with a matching lid) over a medium-high heat with a drizzle of vegetable oil

Once hot, add the onion wedges and cook for 3-4 min or until starting to soften

Once starting to soften, reduce the heat to medium and add a knob of butter

Once melted, add the chopped garlic, tomato paste, most of your curry powder and most of your ground turmeric (you'll use the rest later!) with a generous pinch of sugar

Cook for 1-2 min or until fragrant

Once fragrant, add your basmati rice to the pot, stirring to coat the grains in the butter

Add 300ml [390ml] [600ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for an initial 10 min

Meanwhile, slice your sweet pea pods in half diagonally

Add 2 tbsp [3 tbsp] [4 tbsp] flour to a large plate with the remaining curry powder, remaining ground turmeric and a generous pinch of salt and pepper – this is your spiced flour

Press your fish fillet[s] into the spiced flour so they are evenly coated (make sure to shake off any excess!) – this is your coated spiced fish

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

Once hot, add the coated spiced fish to the pan and cook for 3-4 min on each side or until cooked through – this is your curried fish

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

Once the rice has had an initial 10 min, add the sliced sweet pea pods and your blanched peas to the pot and cook, covered, for a further 3-4 min or until all the water has absorbed and the rice and peas are cooked

Once cooked, stir your vegetable stock mix and a pinch of salt through the rice – this is your spiced veg pilau rice