Peel and finely chop the onion. Warm a large pan on a medium heat for a min then pour in 1 tbsp oil. Add the onion with a good pinch of salt and pepper and fry for 4 mins till slightly softened.

Meanwhile, peel and grate or crush the garlic. Halve the chilli and flick out the seeds (keep them to add to the curry later if you'd like a little more heat). Finely chop the chilli. Fill and boil the kettle.

Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice.

When the onion has cooked for 4 mins, add the garlic, chilli and 2 tsp garam masala. Stir together for 1 min. Pour in the chopped tomatoes with 100ml hot water from the kettle and turn the heat up to high.

When the sauce is bubbling, carefully lower in the hake fillets and spoon a little of the sauce over them. Pop a lid on the pan (or cover with a baking tray if you don't have a lid that fits) and simmer for 8-10 mins till the fish is cooked through. Check by pressing the thicket part of the fish with the back of a fork. It should flake easily and be opaque. Cook a little longer if not.

While the fish and rice are cooking, finely chop the coriander stalks, keeping the leaves to one side. When the fish and rice are cooked, stir the coriander stalks though the rice. Taste the curry sauce and add more salt or pepper if you think it needs it or add some of the chilli seeds for a bit more heat if you like. Serve the hake with the spicy sauce and a scoop of rice, topped with plenty of torn coriander leaves.