Basa and Sweet Onion Green Tikka Masala

While the onion cooks, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, once the onion has softened, add the sugar for the onions (see pantry for amount). Stir and cook for 1 min.

Add the tomatoes, garlic, North Indian style spice mix and ginger puree. Stir together and cook for 3-4 mins, stirring occasionally, until the tomato has softened a little.

Pour in the coconut milk, water for the sauce (see pantry for amount) and add the veg stock paste. Bring to the boil, reduce the heat to medium and simmer until thickened, 4-5 mins.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. 

Once everything's softened, let the curry sauce cool a little.

Once cooled, add the curry sauce to a blender and blitz until smooth. Carefully pour back into your pan to warm through. Add a splash of water if it's a bit thick. TIP: If you don't have a blender, don't worry, it'll still be just as delicious if you don't blitz it!

Taste and season with salt and pepper if you feel it needs it.

Add the fish to the sauce in the pan and stir to coat.

Put your pan on medium-high heat and bring the sauce to the boil. Once boiling, lower the heat to medium.

Simmer gently until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Meanwhile, crush the cashews in the unopened sachet using a rolling pin.