Fijian-Inspired Lime & Coconut Pollock Curry & Rice & Tenderstem Brocc

Boil a full kettle

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and a pinch of salt 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

Dice your tomato[es] finely

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter) then cut into wedges

Wash your spinach and shake off the excess water

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

Once hot, add the diced tomato[es] and cook for 3-4 min or until softening

Once softening, add your curry powder and ground turmeric and cook for 30 secs or until fragrant

Once fragrant, add your cultured coconut with your vegetable stock mix, 150ml [200ml] [250ml] boiled water and a generous pinch of salt and give everything a good mix up until completely combined

Add your pollock bites (Tip: Unevely sized pollock bites? Chop any larger ones into bite-sized pieces!) to the curry sauce, and cook, covered, for 4-5 min further or until the fish is cooked through

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

Once your pollock is cooked through, add your ginger paste to the pan with the lime zest, a squeeze of lime juice and a pinch of sugar and gently stir it all together

Add the spinach, cover with the lid and cook for a final 1-2 min or until wilted, then give everything a gentle mix up – this is your Fijian-style lime & coconut pollock curry