Smoked Basa & Sweetcorn Curry

Rinse your brown rice, then add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving

Meanwhile, peel and finely slice your brown onion[s]

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

Once hot, add the sliced onion and cook for 8-10 min or until softened

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

Peel and finely chop (or grate) your garlic

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

Boil a kettle

Once the onion has softened, add the chopped ginger, chopped garlic and most of the chopped chilli (save some for garnish!) to the pan with your curry powder and ground turmeric

Increase the heat to medium and cook for 3 min or until fragrant

Meanwhile, drain and rinse your sweetcorn

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut and vegetable stock mix in 375ml [560ml] [750ml] boiled water – this is your coconut stock

Add the drained sweetcorn to the pan with the coconut stock and cook for 4 min or until beginning to thicken

Meanwhile, cut your smoked basa fillet[s] into bite-sized pieces

Wash your spinach, then pat it dry with kitchen paper

Add the smoked basa pieces and spinach to the pan and cook, covered, for 4 min or until the spinach has wilted and the fish is cooked through

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

Remove the lid from the pan and gently stir the curry

Cook for a further 3-4 min or until the sauce has thickened to a curry-like consistency – this is your smoked basa & sweetcorn curry