Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Trim the courgette, then cut into roughly 2cm pieces. Roughly chop the coriander (stalks and all).

Heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat.
Once hot, add the onion and fry until softened, 4-5 mins.
Add the garlic, Sri Lankan style curry powder and half the turmeric. Stir-fry until fragrant, 1 min.

Stir the rice, veg stock paste and cold water for the rice (see ingredients for amount) into the saucepan. Bring to the boil, then turn down the heat down to medium and cover with a 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, in a small bowl, mix together half the coriander, remaining turmeric and olive oil for the dressing (see ingredients for amount).
Lay the sea bass onto a board, skin-side down, and spread the turmeric mixture onto the flesh. Season with salt and pepper. Set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the courgette and stir-fry until softened, 6-8 mins total.
Once cooked, season with salt and pepper, then transfer the courgette to a bowl.

Return your (now empty) frying pan to medium-high heat with a drizzle of oil.
Once hot, carefully place your sea bass into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: The fish is cooked when opaque in the middle.

Once the rice is cooked, fluff it up with a fork and stir through the cooked courgette and half the remaining coriander. Season to taste with salt and pepper.
Serve the rice in bowls topped with the sea bass, a drizzle of yoghurt and the remaining coriander. Enjoy!