Spicy Cape Malay-Style Cod Curry With Yellow Sultana Rice

Boil half a kettle and slice your cucumber finely into rounds

Slice half your red chilli[es] into rounds and chop the remaining chilli[es] finely

Add the cucumber rounds, chopped chilli (can't handle the heat? Go easy!) and bay leaf[ves] to a bowl with your white wine vinegar and 2 tbsp [3 tbsp] [4 tbsp] boiled water and season with a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your quick-pickled chilli cucumber

Peel and finely slice your brown onion[s]

Peel and finely slice (don't chop!) your garlic

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

Add your basmati rice, sultanas, half your ground turmeric and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

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

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

Once hot, add the sliced onion, chopped garlic and chopped ginger with a pinch of salt and cook for 8-9 min or until softened

Meanwhile, chop your cod fillet[s] into large, bite-sized pieces

Once softened, add the remaining ground turmeric, curry powder, tomato paste and 2 tsp [3 tsp] [4 tsp] flour to the onion and cook for 1 min or until fragrant

Drain the quick-pickled chilli cucumber, reserving the pickling liquid and bay leaf[ves]

Once fragrant, add 180ml [240ml] [300ml] boiled water to the pan with your vegetable stock mix, reserved pickling liquid & bay leaf[ves] and chopped cod and and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook, covered, for 5-6 min further or until the fish is cooked through and the sauce has thickened – this is your spicy Cape Malay-style cod curry

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