Mild Cambodian-Style Basa Samla Curry

Boil half a kettle

Bash your lemongrass with a rolling pin, slice down the middle lengthways, remove the tough outer layers (keep them for later!) and chop the softer inner stem[s] finely

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

Peel and finely chop (or grate) your garlic

Add your basmati rice, 300ml [390ml] [600ml] cold water and the outer lemongrass layers 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 lemongrass rice

Once cooked, remove from the heat and keep covered until serving

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

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

Once hot, add the pepper strips, chopped garlic, ground turmeric, chopped ginger and chopped lemongrass and cook for 2-3 min

Meanwhile, cut your basa fillet[s] into pieces

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 250ml [325ml] [400ml] boiled water and add your lime leaves, fish sauce and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your coconut stock

Trim, then cut your green beans in half

Add the coconut stock, halved green beans and a pinch of salt to the pan and cook for an initial 3 min

After 3 min, add the basa pieces to the pan

Cook for a further 6 min or until the basa is cooked through and the sauce has thickened to a curry-like consistency – this is your mild Cambodian-style basa samla curry

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

Meanwhile, chop your roasted peanuts roughly

Remove the lemongrass outer layers from the rice and discard