Goan-Style Cod & Spinach Curry With Coriander Cauliflower Rice

Boil a kettle, then peel and finely dice your red onion[s]

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[es] 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

Meanwhile, 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

Dissolve your cultured coconut and vegetable stock mix in 300ml [390ml] [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 slightly wilted

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

Place the chopped fish over the curry and cook, covered, for 6-7 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