Reap the rewards of expanding your culinary horizons 

Trying new foods is one of the joys of cooking. When people expand their culinary horizons and embrace new dishes, their mealtime options are endless. 

For those looking to experiment with Asian cuisine, this recipe for green fish curry with rice from Lines+Angles is sure to please.

Green fish curry with rice

Makes four servings

For the curry:

2 tablespoons coriander seeds

1 tablespoon cumin seeds

One pinch freshly grated nutmeg

Six cloves garlic, chopped

Five shallots, chopped

One large bunch coriander, chopped, plus extra for garnishing

Eight green chillies, seeded and chopped

4 1⁄2 ounces galangal, chopped

Two stalks lemongrass, outer leaves removed, inner stalks chopped

Four kaffir lime leaves, chopped

2 tablespoons Thai shrimp paste

One lime, juiced

2 tablespoons sunflower oil

2 cups vegetable stock

Four thick, skinless, boneless cod fillets, approximately 7 ounces each

Salt

Freshly ground black pepper

For the rice:

1 tablespoon sunflower oil

1 cup basmati rice, rinsed in several changes of water, then drained

3 cups water

1⁄2 teaspoon salt

One large carrot, peeled and finely diced

4 1⁄2 ounces green beans, chopped

1. For the curry: Toast the coriander and cumin seeds in a dry frying pan over medium heat until aromatic. Tip into a spice grinder and blitz until fine and powdery. Tip into a blender or food processor.

2. Add the nutmeg, garlic, shallots, coriander, chillies, galangal, lemongrass, kaffir lime leaves, shrimp paste and lime juice. Blend on high to make a smooth paste.

3. Heat the oil in a large saucepan over medium heat. Add the paste and fry for four to five minutes, stirring frequently, until it starts to darken.

4. Whisk in the stock and bring to a simmer. Place the cod in the sauce, cover with a lid and cook over low heat for 10 to 15 minutes, until the fish is firm, opaque and starting to flake. Season the curry with salt and pepper to taste. Cover and set aside until needed.

5. For the rice: Heat the oil in a heavy-based saucepan over medium heat. Stir in the rice and fry for two minutes, stirring occasionally. Stir in the water and salt. Bring to a boil, then cover with a lid and cook over low heat for 20 minutes, until the rice has absorbed the water and is tender.

6. When the rice is ready, scatter the carrot and green beans on top and cover with a lid. Set aside for 10 minutes. Fluff up the rice with a fork, mixing in the vegetables at the same time.

7. Reheat the curry over medium heat. Ladle into bowls and serve with the rice on the side and some chopped coriander on top.