Mild Indian Halloumi Curry

• In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. • Add basmati rice, 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!

• Meanwhile, discard any liquid from gemfish 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 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, drain halloumi and pat dry. Cut halloumi into 1cm-thick cubes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate.

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

• Add fish, roasted veggies and baby spinach leaves to the curry and gently stir to break up the fish. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Add halloumi, roasted veggies and baby leaves to the curry. Stir until leaves are wilted.