Cook the rice in lightly salted boiling water for about 12 minutes, until tender.
Meanwhile, heat the olive oil in a large frying pan or wok. Add the onion, garlic and chilli and fry gently for five or six minutes, until soft and golden. Stir in the curry powder, cumin seeds and turmeric.
Add the wild Alaska pollock to the onion mixture and cook gently, stirring for three or four minutes. Tip in the prawns and peas and cook for another one or two minutes.
Drain the cooked rice thoroughly. Add to the frying pan with the tomatoes and chopped coriander. Cook and stir for another minute or two. Season with salt and pepper, and serve.
Cook’s tip: You could use regular long grain rice instead of the basmati, if you prefer.
• 225g (8oz) basmati rice
• 2 tbsp olive oil
• 1 large onion, sliced
• 2 garlic cloves, thinly sliced
• 1 green chilli, deseeded and finely chopped
• 1 tbsp medium curry powder
• ½ tsp cumin seeds
• ½ tsp ground turmeric
• 250g (9oz) frozen wild Alaska pollock, thawed and cut into pieces
• 100g (4oz) frozen cooked peeled prawns, thawed
• 75g (3oz) frozen peas, thawed
• 12 cherry tomatoes, halved
• 2 tbsp coriander, chopped
• Salt and freshly ground black pepper