Fish mappas

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
- 1
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 - 2
Add the garlic and tomatoes, and fry for 2 mins.
2 min - 3
Add the curry paste, fry for 2 mins more, then pour in the coconut milk and bring to the boil.
2 min - 4
Add the fish to the pan and simmer gently for 5-8 mins until just cooked through.
5 min - 5
Turn off the heat. Sprinkle the coriander over the curry and serve with the rice.
Nutrition
Per serving (based on 4 servings)




