• Preheat oven to 240°C/220°C fan-forced.
• Halve any thicker stalks of baby broccoli (see ingredients) lengthways.
• Place broccoli 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, the 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. 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, tamarind paste, chicken-style stock powder, coconut milk, the water (for the curry), brown sugar and remaining butter. Cook, stirring, until reduced, 2-3 minutes. 

• Add fish, roasted broccoli and baby leaves to the curry. Gently stir to break up the fish. 

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