Double South Indian-Style Hoki & Cauliflower Curry

• Meanwhile, finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, discard any liquid from fish fillet packaging. Slice fish in half crossways to get 1 piece per person. Pat fish dry with paper towel and season on both sides with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook fish in batches, until just cooked through, 2-3 minutes each side. Transfer to a plate.

TIP: White fish is cooked through when the centre turns from translucent to white.

• When the veggies have 5 minutes remaining, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook mild curry paste (see ingredients) and remaining garlic, until fragrant, 1 minute. • Add tamarind paste (see ingredients), chicken-style stock powder, coconut milk, water (for the curry), the brown sugar and remaining butter. Cook, stirring, until reduced,2-3 minutes.

• Add fish and roasted veggies to the curry and gently stir to break up the fish.