Fragrant Coconut & Lemongrass Baked Cod Curry With Cauliflower

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Peel and finely slice your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Bash your lemongrass with a rolling pin

Add the sliced onion, pepper strips and bashed lemongrass stalk[s] to a deep baking tray (or oven-proof dish) with a drizzle of vegetable oil and a pinch of salt

Put the tray in the oven for an initial 5-10 min or until the onion has started to soften

Meanwhile, chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut, vegetable stock mix, ground paprika, red Thai curry paste, and a pinch of sugar in 500ml [700ml] [900ml] boiled water – this is your Thai red curry stock

Once the onion has started to soften, pour the Thai red curry stock over the vegetables and put the tray back in the oven for 10-15 min or until the sauce has started to thicken

While the sauce is thickening, add your basmati rice and cauliflower rice to a pot with a lid with 160ml [250ml] [300ml] cold water 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 absorbed and the rice is cooked

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

Once the sauce has started to thicken, add your fish fillet[s] to the sauce and cook for 12 min further or until the fish is cooked through

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

Season to taste with a pinch of salt

Once done, remove the lemongrass stalk and discard – this is your coconut & lemongrass baked fish curry