Red Thai Inspired Basa Coconut Yoghurt Curry

Heat a large frying pan on medium-high heat with a drizzle of oil. Pat the basa dry with kitchen paper, then season with salt and pepper. 

Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the centre.

While the fish cooks, peel and grate the garlic (or use a garlic press). Cut the tomatoes into 3cm chunks.

Cut the broccoli into florets, halving any larger ones. Trim the broccoli stem, then halve the stem lengthways and slice widthways.

Once cooked, move the basa to a plate and cover with foil to keep warm.

Heat the same large frying pan over medium-high heat with a drizzle of oil. Add the onion and cook until slightly softened, 2-3 mins.

Meanwhile, boil a full kettle.

Add the garlic, red Thai style paste and half the chilli and cook until fragrant, 1 min. Add the tomatoes, coconut milk yoghurt, vegetable stock paste, and water (see pantry). Stir to combine and bring to a boil.

Stir until the stock paste has dissolved, then season with salt and pepper. Lower the heat to medium and simmer, stirring occasionally, until the sauce has reduced, 3-4 mins.

While the sauce simmers, pour the boiled water from the kettle into a large saucepan with 0.5 tsp salt. Bring to the boil on high heat.

Add the broccoli and stalks and cook until just tender, 3-5 mins. Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.