Hake Tikka Masala With 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 grate your brown onion[s]

Peel and finely chop (or grate) your garlic

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

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

Once hot, add the grated onion, chopped garlic and chopped ginger with a pinch of salt and cook for 5-6 min or until softened

While the rice is cooking, dissolve your tomato paste, vegetable stock mix and honey in 250ml [325ml] [450ml] boiled water – this is your tomato stock

Once the onion has softened, add your curry powder and ground paprika and cook for 1 min or until fragrant

Once fragrant, add the tomato stock to the pan and cook for 3-4 min or until the sauce is beginning to thicken

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

Once the sauce has started to thicken, add the chopped hake to the pan and cook for 4-5 min further or until the fish is cooked through

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

Once done, add your clotted cream and cook for 1 min further or until melted – this is your hake tikka masala