Fish mappas

Name: Fish mappas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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/51/2oz each), or other sustainable white fish, cut into 4cm/11/2in chunks; ½ small pack coriander , roughly chopped

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Cost: $5.08 /serving

Author : Good Food team

autumn good food

Ingredients

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300 grams basmati rice1 tbsp sunflower or vegetable oil2 large onions, sliced2 garlic cloves, chopped450 grams tomatoes, cut into chunks3 tbsp tikka curry paste400 grams can coconut milk4 skinless, boneless pollock fillets (about 150 grams/51/2 ounces each), or other sustainable white fish, cut into 4cm/11/2in chunks½ small pack coriander, roughly chopped

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Instructions

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Step 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. 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 2

Add 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.