Fish mappas

Name: Fish mappas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 300g basmati rice; 1 tbsp sunflower or vegetable oil; 2 large onions sliced; 2 garlic cloves chopped; 450g tomatoes cut into chunks; 3 tbsp tikka curry paste; 400g can coconut milk; 4 skinless, boneless pollock fillets (about 150g/5½oz each), or other sustainable white fish, cut into 4cm/1½in chunks; ½ small pack coriander roughly chopped

35 min

Prep15 min

Cook20 min

Total35 min

Good Food team

Ingredients

300g basmati rice
1 tbsp sunflower or vegetable oil
2 large onions sliced
2 garlic cloves chopped
450g tomatoes cut into chunks
3 tbsp tikka curry paste
400g can coconut milk
4 skinless, boneless pollock fillets (about 150g/5½oz each), or other sustainable white fish, cut into 4cm/1½in chunks
½ small pack coriander roughly chopped

Instructions

5 steps

Put 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.

5 min

Add the garlic and tomatoes, and fry for 2 mins.

2 min

Add the curry paste, fry for 2 mins more, then pour in the coconut milk and bring to the boil.

2 min

Add the fish to the pan and simmer gently for 5-8 mins until just cooked through.

5 min

Turn off the heat. Sprinkle the coriander over the curry and serve with the rice.

Progress

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