One-Pan Keralan-Style Basa Curry & Brown Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Chop your tomato[es] into wedges

Trim, then chop your green beans in half

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

Once hot, add the tomato wedges and cook for 2-3 min or until beginning to soften

Chop your creamed coconut roughly (if required!)

Combine the chopped creamed coconut with 250ml [350ml] [450ml] boiled water – this is your coconut stock

Once the tomatoes are beginning to soften, add your ginger & garlic paste, curry powder, ground turmeric, black mustard seeds and a generous pinch of salt and cook for 30 secs or until fragrant

Once fragrant, add the coconut stock and give everything a good mix up

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

Add the chopped basa and halved green beans to the pan and bring to the boil over a high heat

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

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

While the fish is cooking, squeeze your pouch[es] of cooked brown long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Once the basa is cooked and the green beans are tender, add the cooked brown rice, vegetable stock mix and a pinch of salt to the pan

Gently stir everything together – this is your one-pot Keralan-style basa curry & brown rice