Mild & Creamy Fish Curry

Put a large frying pan on medium heat and add the desiccated coconut (no oil!). Toast until golden, shaking the pan frequently, 2-3 mins. Then remove to a bowl. TIP: Watch it like hawk… you don’t want to burn it! Don't wash the pan, we'll use it again.

Pour the water (amount specified in the ingredient list) into a large saucepan. Add a large pinch of salt and the cardamom pods. Bring to the boil and add the basmati rice. Pop a lid on and turn the heat to mediumlow. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

Wipe out your frying pan and pop back on medium heat. Add a drizzle of oil and the onion. Cook until softened, stirring frequently, 5 mins. Then add the pepper. Season with a pinch of salt and black pepper. Cook, stirring frequently until the pepper is soft, 5 mins more. Add the garlic, coriander stalks and curry powder (Don't add all the spice if you don't like it too hot). Stir and cook for another minute.

Pour in the diced tomatoes, water (amount specified in the ingredient list), and vegetable stock pot. Stir together and bring to a gentle simmer. Cook, stirring frequently for 7 mins, then pour in the crème fraîche. Gently add the fish mix and submerge in the sauce. Reduce the heat to medium-low, cover with a lid and leave the fish to poach, 7 mins. TIP: The fish is cooked when the centre is opaque. Don't stir or you will break up the fish!