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  • 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

Nutrition: per serving

  • kcal691
  • fat26g
  • saturates16g
  • carbs74g
  • sugars11g
  • fibre4g
  • protein39g
  • salt0.8g
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Method

  • 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.

Recipe from Good Food magazine, October 2015

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Comments, questions and tips (43)

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Overall rating

A star rating of 4.7 out of 5.128 ratings

lynnbsaunders@gmail.com

question

Can this be frozen?

goodfoodteam avatar
goodfoodteam

Hello, it could be frozen but the coconut milk might separate when defrosted. To freeze put in an airtight container in the fridge for up to two months. Defrost overnight in the fridge then reheat gently on the hob until hot through. Thanks for your question - Good Food Team

madeoutofmalice56099

Very quick easy an tasty 😋

JacksonSmith123

no

CatOD

This was so simple and absolutely delicious. I added a bit of chilli as I love the heat. Delighted to have left overs in the fridge for tomorrow.

matthew.murray.2YDAu1521

Really enjoyed this - will now be a staple in our house.

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