• Finely chop garlic. • In a medium saucepan, heat 1/2 the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, and 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, trim and halve green beans. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Season fish on both sides with salt and pepper. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate. TIP: The fish is cooked through when it turns from translucent to white!

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. • SPICY! This curry paste is hot, use less if you're sensitive to heat! Reduce heat to medium-low, then add tomato paste, Bengal curry paste and Mumbai spice blend and cook, stirring, until fragrant, 1-2 minutes. • Add coconut milk, the water (for the curry), brown sugar and remaining butter and cook until reduced, 1-2 minutes. • Add fish and baby spinach leaves and gently stir to break up fish.

• Divide garlic rice between bowls. • Top with white fish and veggie Bengali curry. • Garnish with roasted peanut & cashew mix. Enjoy!