Fragrant Cod Balti With Brown Rice

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

Peel and finely slice your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large bite-sized pieces

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 2 tbsp [3 tbsp] [4 tbsp] vegetable oil over a medium heat

Once hot, add the sliced onion and chopped pepper with a pinch of salt and cook for 6-7 min or until softened

Whilst the rice is cooking, boil half a kettle

Peel and finely chop (or grate) your garlic

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

Dice your tomato[es]

Dissolve your vegetable stock mix and tomato paste in 100ml [140ml] [180ml] boiled water – this is your tomato stock

Once softened, add the chopped garlic and ginger to the pan and cook for a further 2 min

Add your curry powder, ground paprika, ground coriander and ground cumin and cook for 1 min or until fragrant

Once fragrant, add the diced tomatoes and cook for 2-3 min or until the tomatoes have started to break down

Once fragrant, add the tomato stock and cook for an initial 5-6 min or until the sauce is beginning to thicken

Chop your cod into bite-sized pieces

Increase the heat to medium-high

Add the cod to the pan with a pinch of salt and cook, covered, for a further 6 min or until cooked through – this is your fragrant cod balti

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