• Rinse the rice to remove excess starch.
• Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover, and cook for 10 mins.
• Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Halve, peel and chop the onion into small pieces. Shake the coconut milk to dissolve any lumps.
• Place a large pan over medium-high heat with a drizzle of oil.
• Fry the onion and tandoori masala mix until softened, stirring occasionally, 4-5 mins. Season with salt and pepper.
• Add the coconut milk, rogan josh paste, 50ml water (per 2P) and spinach to the pan.
• Cover and simmer, allowing the spinach to wilt, 2-3 mins. 

NOTE: Adding prawns? Add to the hot pan along with the onion and fry until cooked through, 4-5 mins.

• Meanwhile, cut each basa fillet into four equal-sized pieces
• Add the fish to the curry, cover and simmer until the fish is cooked, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
• Once cooked, stir the honey carefully through the curry.
• Add a spash of water to loosen if required. Season to taste with salt and pepper. 

• Fluff up the rice with a fork and divide between plates.
• Spoon generous helpings of fish curry over the top.