Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, cumin seeds and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, peel and grate the garlic (or use a garlic press).

Pat the basa dry with kitchen paper and cut into 4cm chunks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

Pop a large saucepan on medium-high heat with a drizzle of oil.

Once hot, add the curry powder, tikka masala paste, tomato puree and garlic. Cook, stirring, until fragrant, 1 min.

Stir in the creme fraiche, sugar and water for the curry (see pantry for both amounts). Bring to the boil, then lower the heat to medium. 

Add the basa pieces to the sauce and stir to coat. Season with salt and pepper.

Simmer gently until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.

When the fish is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir through the peas and butter (see pantry for amount) until the butter has melted, 1 min more.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Fluff up the rice using a fork and share between your bowls.

Top with your basa tikka masala.