Goan-Style Yellow Cod Curry 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

Boil a kettle

Peel and finely slice your brown onion[s]

Peel and chop your sweet potato[es] into bite-sized pieces

Trim, then chop your green beans in half

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 sliced onion and chopped sweet potato with a generous pinch of salt and pepper and cook for 5-6 min or until beginning to soften

Meanwhile, peel and finely chop (or grate) your garlic

Slice half your green chilli[es] into rounds and finely chop the remaining green chilli

Chop your creamed coconut roughly (if required!)

Dissolve your vegetable stock mix and chopped creamed coconut in 300ml [390ml] [500ml] boiled water – this is your coconut stock

(unevenly sized diced pollock or upgraded to cod? Chop into bite-sized pieces)

Once the sweet potato has softened, add the chopped garlic and chopped chilli (can't handle the heat? Go easy!) to the pan with your ground coriander, ground cumin, ground turmeric and ginger paste and cook for 1 min or until fragrant

Once fragrant, add the coconut stock, halved green beans and your tamarind paste to the pan and cook for a further 5-6 min or until the sauce has thickened,

Once the sauce has thickened, bring the pan to the boil, then decrease the heat to medium-high add your fish to the pan with pinch of salt and cook, covered, for 6 min further or until the fish is cooked through – this is your Goan-style yellow fish curry

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