Add the rice and 200ml water to a large saucepan and bring to the boil over medium-high heat. Once the surface is gently bubbling and a little foamy, turn the heat down to low, cover with a lid and cook for 13 minutes. Don’t stir and don’t lift the lid. The water should be fully absorbed (tilt the pan to check). Remove from the heat and leave to rest for 10 minutes, still covered. Uncover, fluff with a fork (or rice paddle), and set aside.

Heat a non-stick pan over medium heat. Add a drizzle of oil, then add the onion, garlic and spices. Cook for a few minutes, stirring often, until the onion is soft and translucent.

Pour in half of the coconut milk and warm it through for 1–2 minutes, just until it’s gently steaming.

Add the white fish, then cover with a lid and cook gently for 6–10 minutes (depending on thickness), until the fish is opaque and flakes easily. Avoid stirring too much so the fish stays in nice chunks.

Once most of the coconut milk has been absorbed into the fish, pour in the remaining coconut milk and heat through for 1–2 minutes.

Serve warm over the rice, then top with raisins, flaked almonds and coriander.