Double Sri Lankan Smooth Dory & Cauliflower Curry

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

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

• Discard any liquid from hoki packaging. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Season smooth dory on both sides with salt and pepper. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a plate.

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

TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

• Return frying pan to medium-high heat with a drizzle of olive oil if needed. Cook Sri Lankan spice blend, tomato paste and remaining garlic until fragrant, 1-2 minutes. • Add chicken-style stock powder, coconut milk, the honey and water (for the sauce). Simmer until the sauce has thickened slightly, 3-4 minutes.

• Remove pan from heat, add roast veggies and flake in fish, stirring to combine. Season to taste.