A coconut fish curry, popular in the southern Indian state of Kerala - use pollock or any other sustainably sourced white fish fillets.
NUTRITION PER SERVING
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/5½ oz each), or other sustainable white fish, cut into 4cm/1½ in chunks
½ small pack coriander, roughly chopped
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.
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.