INGREDIENTS
250g Tilda Pure Basmati Rice
1 large onion, finely diced
3 cloves garlic, finely diced
150g button mushrooms, sliced
Butter to sauté
¼ tsp turmeric
¼ tsp cumin
½ litre fish stock
250g creamed coconut
250g ground almonds
100g flaked almonds
1 red chilli, de-seeded and finely chopped
250g crayfish, rinsed and drained
10 scaled and pin boned fillets of sea bass
Blanched chive stems
2 large courgettes, cut lengthways into ribbons
2 large carrots, cut lengthways into ribbons
Lemon juice to serve
Spinach leaves, butter and nutmeg, for garnish

METHOD
1. Sauté onion with garlic and sliced button mushrooms in a little butter, without colouring
2. Add the spices, then the stock and reduce by half
3. Add the coconut cream and almonds and check seasoning
4. Cook the rice according to the instructions on pack, adding the chopped chilli. When cooked spread out on to a tray and allow to cool
5. Mix the cooked and cooled rice with the crayfish and fill the sea bass fillets, securing with a few chive stems
6. Blanch ribbons of carrot and courgette in salted boiling water until just soft and refresh in ice cold water
To Serve:
1. Cook sea bass until just firm in a hot oven. Season and add a squeeze of lemon juice
2. Sauté the spinach leaves in butter and season with nutmeg
3. Sauté the carrot and courgette ribbons in butter and seasoning
4. Re-heat the korma sauce
5. Place spinach in the centre of a warm plate
6. Position sea bass on top of spinach
7. Pile vegetable ribbons on top of sea bass and spoon the sauce around

Top Tip: For a richer flavour, cook Basmati using chicken stock and why not garnish with deep fried coriander?

By Stuart Fay, The Bell Inn, Horndon on the Hill

Serves 10