Hake Tikka Masala With Spinach

Boil half a kettle

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil over a medium heat

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

Whilst the onion is softening, chop your cherry tomatoes into quarters

Peel and finely chop (or grate) your garlic and ginger

Dissolve your vegetable stock mix in 250ml [325ml] [450ml] boiled water and add the tomato paste – this is your tomato stock

Once the onion has softened, add the chopped garlic, ground paprika, half of the chopped ginger (save the rest for later!) and most of your curry powder (reserve half a tsp per person for the fish!) and cook for 1-2 min

Add the chopped cherry tomatoes and tomato stock and cook for 10-12 min or until the sauce has thickened and the tomatoes have broken down

Meanwhile, preheat the grill to high

Add your basmati rice and 250ml [320ml] [500ml] cold water to a pot with a lid 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 cooked, remove from the heat and keep covered until serving

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

Combine half of your natural yoghurt (you'll use the rest later!) with the reserved curry powder, remaining chopped ginger, 1 tsp [1 1/2 tsp] [2 tsp] vegetable oil and a pinch of salt in a bowl

Add the chopped hake to the bowl and give it a good mix up until fully coated – this is your spice-coated hake

Reboil a full kettle

Add the spice-coated hake to a tray (use tin foil to avoid mess!)

Put the tray under the grill for 12-15 min or until the fish is cooked through and slightly charred – this is your hake tikka

While the fish is cooking, chop your coriander roughly, including the stalks

Wash your spinach, then add it to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under the cold tap until it's cool

Once cool, squeeze as much water out of the spinach as you can then chop it roughly

Add the chopped spinach to the pan and give it a good mix up

Remove the pan from the heat and stir through the remaining natural yoghurt – this is your masala sauce