Goan-Style Basa & Spinach Curry With Coriander Brown Rice

Boil a kettle

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 dice your red onion[s], then peel (scrape the skin off with a teaspoon) and grate (or finely chop) your ginger

Peel and grate (or finely chop) your garlic

Cut your red chilli[s] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

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

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

Once softened, add the grated ginger and grated garlic to the pan and cook for 1 min or until fragrant

Dissolve your cultured coconut and vegetable stock mix in 300ml [450ml] [500ml] boiled water – this is your coconut stock

Add your curry powder and ground turmeric to the onion and cook for 30 secs or until fragrant

Add your tomato paste, most of the chopped chilli (can't handle the heat? Go easy!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for a further 1 min

Add the coconut stock and cook for 1-2 min or until starting to reduce – this is your Goan-style curry sauce

Wash your spinach, then pat it dry with kitchen paper

Add the spinach to the curry sauce and cook for 2-3 min further or until tender with a slight bite

Meanwhile, cut your fish fillet[s] into bite-sized pieces

Place the chopped fish over the curry and cook, covered, for 7-8 min or until cooked through – this is your Goan-style fish & spinach curry

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

Chop your coriander finely, including the stalks, then stir it through the basmati rice – this is your coriander rice