Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Trim the courgette then quarter lengthways. Chop widthways 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. Add your onion and cook, stirring occasionally, until softened. 4-5 mins Add your garlic, Sri Lankan style curry powder and half the turmeric. Cook, stirring, for 1 min.

Stir in the rice, vegetable stock paste and the cold water for the rice (see ingredients for amount). Cover with the lid and bring to the boil. Once boiling, turn the heat down to its lowest setting. 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, mix half the coriander with the remaining turmeric and olive oil (see ingredients for amount) in a small bowl. Lay the sea bass onto a board, skin-side down, and spread the turmeric mixture onto the flesh. Season with salt and pepper. IMPORTANT: Wash your hands after handling raw fish. Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the chopped courgette. Stir-fry until browned and softened, 3-4 mins. Transfer to a plate.

Return the (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 has finished cooking, fluff it up with a fork and stir through half the remaining coriander and the courgette. Season to taste with salt and pepper. Serve the rice in bowls with your fish on top, a drizzle of yoghurt and the remaining coriander. Enjoy!