Smoked Basa Tamarind Curry With Turmeric Rice

Add your white long grain rice to a pot with your ground turmeric, a pinch of salt and 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

While the rice is cooking, boil half a kettle

Peel and chop (or grate) your garlic

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

Chop your creamed coconut roughly (if required!)

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

Once hot, add the chopped garlic, chopped ginger and curry powder and cook for 1-2 min or until fragrant

Dissolve your vegetable stock mix and tomato paste in 200ml [275ml] [350ml] boiled water with your tamarind paste, chopped creamed coconut and 2 tsp [3 tsp] [4 tsp] sugar – this is your tamarind stock

Once fragrant, add the tamarind stock to the pan and cook for a further 4-5 min or until thickened to a curry-like consistency – this is your tamarind curry

Meanwhile, wash your spinach, then pat it dry with kitchen paper

Once the sauce has thickened, add the spinach and a pinch of salt to the tamarind curry and cook for 1-2 min or until the spinach has wilted

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

Add the chopped basa to the curry 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 cooked through – this is your smoked basa tamarind curry

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

Chop your coriander finely, including the stalks

Once the rice is cooked, add half your nigella seeds (save the rest for garnish!) to the pot and give everything a good mix up – this is your turmeric rice