Kedgeree-Style Rice With Smoked Basa And Coriander Yoghurt

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely slice your red onion[s]

Drain your sweetcorn

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 with a pinch of salt and cook for 6-7 min or until softened and beginning to caramelise

Once the onion has softened, add your curry powder, chilli flakes (can't handle the heat? Go easy!) and ginger & garlic paste to the pan and cook for 1 min or until fragrant

Add the drained sweetcorn to the pan with your white long grain rice

Cook for 1 min further, stirring to coat the grains in all the spices

Add 225ml [300ml] [450ml] cold water with a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 12-15 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

While the rice is cooking, add your smoked basa fillet[s] to a baking paper-lined baking tray with a drizzle of olive oil and a grind of black pepper

Put the tray in the oven for 12-15 min or until cooked through

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

Meanwhile, chop your coriander finely, including the stalks

Combine your natural yoghurt with half the chopped coriander (save the rest for later!) and a pinch of salt in a small bowl – this is your coriander yoghurt

Once the rice is cooked, stir through the remaining chopped coriander with the juice of half your lime[s] and a pinch of salt and pepper

Give everything a good mix up – this is your kedgeree-style rice

Cut the remaining lime into wedges