Tangy Cod & Tomato Brothy Rice with Tadka

Pick the coriander leaves and thinly slice the stems. Peel and finely grate the garlic.

Heat a saucepan over a medium heat with a drizzle of olive oil. Once hot, add the ground spices, coriander stems and garlic. Cook for a couple of seconds until fragrant. Then pour the crushed tomatoes in with the tamarind paste, season with salt, a big pinch of sugar and plenty of freshly cracked black pepper. Cook, stirring occasionally, for 5-8 mins until thickened and darkened.

Pour in the stock, let it come to a boil, turn the heat down, and gently simmer for 5 mins.

Gently place the cod fillets in the broth and let them cook for 3-5 mins or until opaque and cooked through (the thicker the cod fillets, the longer it will take). When the fish is cooked through, taste and season with salt, sugar and more tamarind if necessary.

Meanwhile, reheat the cooked rice and make the tadka. Melt the ghee in a small saucepan set over a medium heat. Once hot, add the mustard and cumin seeds and cook until they start to pop, then drop the curry leaves in (careful, they will splutter) and cook until fragrant and crispy. Remove the pan from the heat.

Share the rice between bowls and ladle in the broth. Top with the poached fish, a drizzle of the tadka and finish with the coriander leaves.