Cod in spiced milk

In a small bowl, mix the gunpowderpice blend, honey and ½-1 tbsp water to form a paste. Rub the paste all over the cod, making sure it’s evenly coated

Melt 15g butter in a nonstick frying pan over a medium-high heat. Once foaming, add the cod, sear undisturbed for 2 minutes, then flip and cook for 2 minutes more. Reduce the heat to low and pour over the evaporated milk and 80ml water. Gently swirl the milk around the fish, scraping the base of the pan as you go to prevent it catching. Let it come to a soft bubble for 3-5 minutes, then cover with a lid and turn off the heat.

For the aromatic butter, melt the butter over a high heat. Once foaming, add the onion, garlic, curry leaves, chilli (if using) and ginger, then stir for 30-60 seconds until fragrant. Turn off the heat, remove the lid from the fish and carefully pour the hot butter and aromatics over the fish. Cover, then let it rest for 3-5 minutes to temper and finish cooking. When ready, the cod should be opaque and flake easily with a fork.

Heat the rice according to pack instructions, then spoon onto plates. Using a slotted spoon or fish slice, lift the fish from the pan and place it alongside, generously spooning over the sauce. Squeeze the lime halves over the cod, then serve.