Smoky Basa Curry With Green Bean Rice

Trim, then chop your green beans into bite-sized pieces

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 the water is boiling, reduce the heat to very low and add the chopped green beans to the pot

Cook, covered for 12-15 min or until all the water has absorbed and the rice and green beans are cooked

Once cooked, remove from the heat and keep covered until serving – this is your green bean rice

Whilst the rice is cooking, boil a kettle

Peel and finely chop your brown onion[s]

Peel and finely chop (or grate) your garlic

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

Once hot, add the chopped onion with a generous pinch of salt, cover with a lid and cook for 5 min or until softened and caramelised

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

Dissolve your tomato paste in 300ml [450ml] [600ml] boiled water – this is your tomato stock

Once the onion has softened, add the chopped garlic, your chilli flakes (can't handle the heat? Go easy!), black mustard seeds and your curry powder to the pan and cook for 2 min

Add the tomato stock and your clotted cream and cook for a further 2 min

Add the chopped smoked basa to the pan and bring to the boil over a high heat

Once boiling, reduce heat to medium, cover with a lid and cook for 4-5 min or until the basa is fully cooked – this is your smoky basa curry

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

Season the smoky basa curry with a pinch of salt and pepper