Use a sustainable white fish like pollock in this southern Indian-style coconut and tomato curry with fresh coriander
Prep:10 mins
Serves 4
2 tbsp vegetable oil, plus 2 tsp2 onions, thinly sliced8 large vine tomatoes, roughly chopped4 garlic clovesthumb-sized piece ginger, roughly chopped3 tbsp Madras curry paste165ml can coconut milklarge handful coriander, finely chopped, plus extra sprigs to serve500g pollock fillets, skinned6 tbsp plain flourbasmati rice, to serve
STEP 1Heat 2 tsp oil in a pan. Tip in the onions and a pinch of salt. Cook for about 8 mins until soft and golden.STEP 2Meanwhile, blitz the tomatoes, garlic and ginger in a food processor to a smooth purée. Add the curry paste to the onions and fry for 3 mins more. Stir in the tomato mix and simmer for 10 mins until thickened. Add the coconut milk and chopped coriander. Simmer again to thicken.STEP 3Dust the fish fillets in some seasoned flour. Heat the remaining oil in a non-stick frying pan. Cook the fillets, in batches, over a high heat for 1 min or so on each side, until they begin to brown. Carefully place fish in the tomato mixture and simmer until just cooked through. Scatter over coriander sprigs and serve with rice.
