Heat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Rinse the rice and tip it into a medium pan. Add 200ml boiling water and a pinch of salt. Cover and bring to the boil. Once the rice is boiling, turn the heat down very low and gently simmer for 25 mins till the water has been absorbed. Take the rice off the heat and leave to steam in the pan, lid on, for 5 mins. The rice will keep warm in the pan while the curry finishes cooking.

Pull the leaves off the cauliflower and discard them. Break the cauli into small florets, chopping any chunky sections of stalk into pieces to match the florets. Pop in a bowl and toss with ½ tbsp oil and a pinch of salt and pepper. Spread out on a baking tray and roast for 25-30 mins till the cauliflower is tender and golden all over.

While the cauliflower and rice cook, peel and finely chop the onion. Pop in a pan with 4 tbsp cold water. Season with salt and pepper. Cover and cook over a low heat for 5-8 mins till soft. Give the onion a stir every so often. If it looks like it’s sticking, add a splash more water.

Peel and grate the garlic and turmeric (wear gloves and grate the turmeric onto a plate to stop the turmeric staining). Halve the chilli and flick out the seeds (or leave them in if you prefer a hotter dish). Finely chop the chilli.

Add the chilli and turmeric to the onion with 1 tsp mild curry powder. Cook and stir for 1 min.

Stir in the chopped tomatoes. Pour in 150ml boiling water. Bring to a boil, cover and simmer for 5 mins. While the sauce simmers, roughly chop the coriander leaves. Set aside.

Chop the cod fillets into bite-sized pieces. Add to the tomato sauce. Cover and cook gently for 5 mins till the fish flakes easily. Taste and season with salt and pepper.

Fluff the rice up with a fork. Tumble in the roast cauliflower and toss to mix. Heap the rice up in 2 warm bowls or plates and top with the curried cod and the coriander. Serve straight away.