Mild Cambodian-Style Cod Samla Curry

Boil 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 cod 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 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 cod pieces to the pan

Cook for a further 6-7 min or until the cod is cooked through and the sauce has thickened to a curry-like consistency – this is your mild Cambodian-style cod samla curry

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

Meanwhile, chop your roasted peanuts roughly (or bash them with the rolling pin!)

Remove the lemongrass outer layers from the rice and discard