Kaffir Lime Leaf & Yellow Fish Curry

Add the basmati rice and 300ml [600ml] water to a pot with a lid and bring to the boil over a high heat, once boiling, add the kaffir lime leaves, reduce the heat to very low and cook, covered, for 10-15 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, preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle

Peel and finely slice the brown onion[s]

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

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (with a matching lid) over a medium-high heat with 2-3 tbsp vegetable oil

Once hot, add the curry powder and stir for 30 sec, until the oil and spice form a wet, paste-like consistency

Reduce the heat to medium-low, add the onion and cook for 5 min or until softened

Meanwhile, cut the green beans in half

Once the onion has softened, add the chopped garlic and ginger then cook for a further 4 min

Tip: watch the garlic closely to prevent burning!

Add 300ml [400ml] boiled water, the green beans, fish sauce and 1 tsp [2 tsp] sugar to the pan

Increase the heat to medium, cover and cook for 7-10 min or until the green beans are tender

Meanwhile, add the fish to a baking tray (use tin foil to avoid mess!)

Drizzle with a little vegetable oil and season generously with salt and pepper

Put the tray in the oven for 10 min or until the fish is cooked

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

Remove the cooked fish from the oven and cut each fillet in half lengthways

Tip: use the lateral line down the fillet as your guide

Remove the green bean pan from the heat and the lid from the pan, then allow to cool briefly

Stir in the Greek-style yoghurt, then add the fish