Mild & Creamy Smoky Fish Curry

Boil a kettle

Peel and finely slice the brown onion[s]

Heat a wide-based pan (preferably non-stick) with a knob of butter and a drizzle of vegetable oil over a low heat

Once hot, add the sliced onion with a pinch of salt and cook for 8-10 min or until softened

Meanwhile, add the basmati rice, sultanas and 300ml [600ml] 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 – this is your sultana rice

Dissolve 1/2 [1] vegetable stock cube in 250ml [450ml] of boiled water

Peel and finely chop (or grate) the garlic

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

Once the onions have softened, add the garam masala, korma curry powder, chopped ginger and garlic and cook for 1-2 min or until fragrant

Once fragrant, add the vegetable stock and cook for 3-5 min or until the liquid has reduced slightly

Meanwhile, cut the smoked basa fillets into rough bite-sized pieces 

Once slightly reduced, add the ground almonds and chopped smoked basa to the pan with a pinch of sugar

Cook, covered, for 4-5 min or until the basa is fully cooked 

Meanwhile, chop the coriander roughly (including the stalks)

Once the basa is cooked through, add the natural yoghurt and cook for a further 1 min, season with a generous grind of black pepper – this is your smoky fish curry