Mild Fish Korma with Rice

Cook the rice in a pan with 2 cups of boiling water and a pinch of salt. Bring to the boil, reduce to low, cover, and cook for 7 to 8 minutes until absorbed. Fluff with a fork and keep warm.

Spread 1 heaped tablespoon of korma paste over the flesh side of each fish fillet. Heat a drizzle of oil in a large frying pan over medium heat. Add the fish, paste-side down, and cook for 3 to 4 minutes.

Trim and finely slice the spring onions and chilli. Pick the coriander leaves and finely chop the stalks.

Flip the fish. Turn the heat up and add the greener spring onion slices, remaining korma paste, coconut milk, coriander stalks, and most of the chilli. Bubble for 2 minutes until the fish starts to flake.

Season with a squeeze of lemon juice to taste. Divide the rice between plates, top each with a piece of fish, pour over the sauce, and scatter with the reserved spring onions, chilli, and coriander leaves.