Nutty Brazilian-Style Haddock Stew

Cut your green chilli[es] in half lengthways and deseed (scrape the seeds out with a teaspoon)

Peel (scrape the skin off with a teaspoon) and roughly chop your ginger

Peel and roughly chop your brown onion[s] and garlic

Chop your tomato[es] into wedges

Add the chopped ginger, onion and garlic to a food processor with your roasted peanuts and half the green chilli (can't handle the heat? Go easy!) and blitz until smooth – this is your nutty stew paste

Boil half a kettle

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 nutty stew paste with a generous pinch of salt and cook for 3-4 min or until fragrant

While the paste is cooking, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very 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

Once the stew paste is fragrant, add your ground turmeric and a knob of butter, then cook for a further 1-2 min

Meanwhile, chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut and vegetable stock mix in 350ml [450ml] [600ml] boiled water – this is your coconut stock

Add the coconut stock, your ground almonds and the tomato wedges to the pan and give everything a good mix up

Then add your haddock bites to the pan and bring to the boil over a high heat (unevenly sized haddock bites? Chop any larger ones into bite-sized pieces!)

Once boiling, reduce the heat to medium and cover with a lid, cook for 7-8 min, turning your haddock bites once halfway, or until cooked through – this is your nutty Brazilian-style haddock stew

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

While the fish is cooking, chop the remaining green chilli finely