Masala Smoked Basa With Crispy Gnocchi

Boil a kettle

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

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

Once hot, add the diced onion with a pinch of sugar and cook for 2-3 min or until softened

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

Once hot, add your gnocchi and cook for 8-10 min or until crispy and starting to brown

Tip: Don't stir too often as this will prevent the gnocchi from crisping!

Once browned and crispy set aside until later

Once the onion has softened, add the chopped garlic, your tomato paste, curry powder, garam masala and ground paprika to the pan

Cook for 1-2 min or until fragrant

Once fragrant, add 100ml [150ml] [200ml] cold water – this is your masala sauce

Chop your smoked basa fillet[s] into large, bite-sized pieces

Add the chopped basa to the masala sauce and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 4-5 min further or until cooked through

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

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 cold running water until it's cool

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

Add your clotted cream, the chopped spinach and crispy gnocchi to the masala and smoked basa sauce and gently stir it all together – this is your masala smoked basa with crispy gnocchi