One-Pan Keralan-Style Basa Curry

1.Before you begin, get all your ingredients and equipment ready. Skim through these steps, then wash your fruit and veg.

2.Boil half a kettle. Chop your tomato(es) into wedges. Trim, then chop your green beans in half.

3.Heat a large, wide-based pan with a drizzle of vegetable oil over medium heat. Add the tomato wedges and cook for 2-3 min until beginning to soften. Chop your creamed coconut roughly if required. Combine the chopped creamed coconut with 250ml [350ml] [450ml] boiled water to make coconut stock.

4.Once the tomatoes are beginning to soften, add ginger & garlic paste, curry powder, ground turmeric, black mustard seeds, and a pinch of salt. Cook for 30 secs until fragrant. Add the coconut stock and mix well.

5.Chop your basa fillet(s) into large, bite-sized pieces. Add the chopped basa and halved green beans to the pan and bring to the boil over high heat. Reduce heat to medium and cook, covered, for 4-5 min until fish is cooked through.

6.While fish is cooking, squeeze your pouch(es) of white long grain rice to separate the grains. Tear the top corner of the pouch(es) and microwave for 1 min until piping hot.

7.Once the basa is cooked and the green beans are tender, add the cooked rice, vegetable stock mix, and a pinch of salt to the pan. Gently stir everything together.

8.Serve the one-pan Keralan-style basa curry and garnish with crispy onions. Enjoy!