NZ Southeast Asian Fish Curry

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets and roughly chop the stalk. Roughly chop the Asian greens. Finely grate the ginger and garlic (or use a garlic press). Cut the white fish into 2cm pieces.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and broccoli and cook until just softened, 5 minutes. Add the ginger and garlic and cook until fragrant, 1 minute.

Add the coconut cream, Southeast Asian spice blend, water (for the sauce), brown sugar and soy sauce and stir to combine. Bring to the boil, then reduce the heat to medium. Scrunch the makrut lime leaves with your hands and add to the pan along with the white fish and Asian greens. Stir to combine, then cover with a lid (or foil) and cook until the veggies are tender and the fish is cooked through, 5-6 minutes. Season to taste with salt and pepper.

While the curry is cooking, roughly chop the coriander.