Toasted coconut rice
Create a fragrant side dish by using Thai rice, coconut and fresh lime leaves for a citrus kick. It's great with curries
Fish mappas
Serves 4
Easy
Prep:
Cook:
A coconut fish curry, popular in the southern Indian state of Kerala - use pollock or any other sustainably sourced white fish fillets
Skip to ingredients
- 300g basmati rice
- 1 tbsp sunflower or vegetable oil
- 2 large onionssliced
- 2 garlic cloveschopped
- 450g tomatoescut into chunks
- 3 tbsp tikka curry paste
- 400g can coconut milk
- 4 skinless, boneless pollockfillets (about 150g/51/2oz each), or other sustainable white fish, cut into 4cm/11/2in chunks
- ½ small pack corianderroughly chopped
Nutrition: per serving
- kcal691
- fat26g
- saturates16g
- carbs74g
- sugars11g
- fibre4g
- protein39g
- salt0.8g
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.
