A coconut fish curry, popular in the southern Indian state of Kerala – use pollock or any other sustainably sourced white fish fillets
Prep:15 mins
Serves 4
300g basmati rice1 tbsp sunflower or vegetable oil2 large onions, sliced2 garlic cloves, chopped450g tomatoes, cut into chunks3 tbsp tikka curry paste400g can coconut milk4 skinless, boneless pollock fillets (about 150g/51/2oz each), or other sustainable white fish, cut into 4cm/11/2in chunks½ small pack coriander, roughly chopped
STEP 1Put a large saucepan of water on to boil and cook the rice following pack instructions. Meanwhile, heat the oil in a large, wide saucepan over a medium heat and add the onions. Cook for 5-10 mins until softened and starting to colour. Add the garlic and tomatoes, and fry for 2 mins. Add the curry paste, fry for 2 mins more, then pour in the coconut milk and bring to the boil.STEP 2Add the fish to the pan and simmer gently for 5-8 mins until just cooked through. Turn off the heat. Sprinkle the coriander over the curry and serve with the rice.
