Spicy & Sour Fish Curry

Mince your garlic and ginger and slice your shallot.

Heat a very generous glug of vegetable oil in a wok set over a medium heat. Add the red curry paste and fry for about 3 mins until fragrant, stirring constantly to prevent burning.

Add the minced garlic, ginger and sliced shallots to the wok and fry for 2 mins until fragrant and slightly softened.

Add the tamarind paste, curry powder, brown sugar, fish sauce and a pinch of salt to the wok and mix well to combine. Pour in the water, give it a stir and let the mixture come to a gentle boil.

Meanwhile, chop the ends off the okra and slice the tomatoes into half.

Wash your rice three times until the water runs clear. Drain, then transfer to a large saucepan and add water until it reaches just below your first knuckle. Bring to the boil over a medium-high heat, then turn the heat to low and cover with a lid for 12 mins.

Place the sea bass into the wok, submerging it in the broth. Lower the heat to a simmer and cook for 6 mins. Add the okra, tomatoes and the juice of the lime to the broth and leave to simmer for another 6 mins.

Divide the rice between bowls and serve with the seabass, a generous serving of the broth and some fresh coriander.