Loosely based on a Mary Berry recipe
1. Cook the rice in boiling salted water, until tender. Add the peas to the water about 3 minutes from the end, to cook them. Drain, rinse with boiling water, drain again and set aside.
2. Meanwhile, dry-fry the almonds until they begin to colour but don’t let them burn.
3. Heat the oil in a large frying pan, add the onions and garlic and cook over a gentle heat for 5 minutes until the onions are soft but not coloured.
4. Add the chilli and curry powder and cook, stirring, for one minute or until fragrant.
5. Add the soy sauce and the rice/peas mixture and stir well until all grains of rice turn brown from the soy.
6. Add the fish (but not the prawns) and stir to bury in the rice. Cook gently for about 5 – 8 minutes until the fish is cooked and the rice is hot. Any stirring from now on should be gentle to avoid breaking up the fish too much.
7. Stir in the spring onions, prawns and some of the almonds and heat through for a minute or two. Garnish with coriander sprigs and the rest of the almonds.
Serves 2 hungry people.