Goan-Style Basa & Spinach Curry With Brown Coriander Rice

Rinse the brown rice well. Pat the basa fillets dry and cut them into large pieces. Finely chop the onion, mince the garlic and grate the ginger. Wash the spinach, chop the coriander and cut the lime into wedges.

Heat the oil in a large frying or sauté pan over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, ginger, curry powder, ground coriander, cumin, turmeric and chilli flakes, then cook for 1–2 minutes until fragrant.

Pour in the coconut milk and fish stock and stir until smooth. Bring to a gentle simmer, then add the basa pieces in a single layer. Simmer gently for 6–8 minutes, turning carefully once, until the fish is opaque and just cooked through.

Add the spinach and let it wilt into the sauce. Stir in the fish sauce and lime juice, taking care not to break up the fish. Simmer for another 2–3 minutes until the sauce has thickened slightly. Taste and adjust the seasoning with salt, black pepper or extra lime if needed.

While the curry cooks, put the rinsed brown rice in a saucepan and cook in fresh water according to the packet instructions until tender. Drain if necessary, fluff with a fork and fold through most of the chopped fresh coriander.

Spoon the warm coriander brown rice onto plates and add the Goan-style basa and spinach curry alongside or over the rice. Scatter with the remaining coriander and serve immediately with lime wedges and sliced fresh chilli if you like extra heat.