Smoky Basa With Curried Corn Rice

Peel and finely slice the red onion[s] 

Heat a large, wide-based pan (preferably non-stick) with a matching lid with 1 tbsp [2 tbsp] vegetable oil over a high heat

Once hot, add the sliced onions and curry powder with a big pinch of salt 

Reduce the heat to medium and cook for 5 min or until the onion has softened and caramelised slightly

Meanwhile, preheat the grill to medium-high

Chop the coriander finely, including the stalks

Peel and grate the garlic into the onion

Drain the sweetcorn, add it to the pan and cook for a further 2 min 

Add the basmati rice and stir to coat the grains in the spice

Add 360ml [700ml] water and bring to the boil over a high heat 

Once boiling, reduce the heat to very low, cover and cook for 10-15 min or until the water has absorbed and the rice is cooked

Meanwhile, add the smoked basa to a baking tray (use tin foil to avoid mess!)

Place the fish under the grill for 7-10 min or until cooked through

Tip: the fish is cooked when it puffs up slightly, turns opaque and flakes easily

Once the rice has cooked, remove it from the heat

Tip: add a splash or two of water if it looks too dry

Add a large knob of butter and season very generously with salt and pepper 

Stir the chopped coriander through - this is your buttered corn rice