• Preheat oven to 240°C/220°C fan-forced.
• Cut carrot into bite-sized chunks. Halve any thicker stalks of baby broccoli lengthways.
• Place veggies on a lined tray, sprinkle over curry powder and drizzle with olive oil. Season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.

• In a medium saucepan, heat half the butter with a dash of olive oil over medium heat.
• Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, discard any liquid from gemfish fillet packaging. Slice fish in half crossways to get 1 piece per person. Pat fish dry with paper towel and season on both sides with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook fish until just cooked through, 2-3 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.

TIP: White fish is cooked through when the centre turns from translucent to white.

• When the veggies have 5 minutes remaining, wipe out the frying pan, then return to medium high heat with a drizzle of olive oil.
• Add mild curry paste (see ingredients), tamarind paste (see ingredients), chickenstyle stock powder, coconut milk, water (for the curry), the brown sugar and remaining butter. Cook, stirring, until reduced, 2-3 minutes.

• Add fish, roasted veggies and baby spinach leaves to the curry and gently stir to break up the fish.

• Divide basmati rice between bowls.
• Top with mild Indian white fish curry to serve. Enjoy!