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Fish mappas
By Good Food team · bbcgoodfood.com
4
30 min
A coconut curry of white fish simmered with tomatoes, onions and tikka paste, served over basmati rice.
| prepBoil a large saucepan of water for rice | ||||||
| 300 g basmati rice | Cook rice per pack instructions | Sprinkle coriander, serve with rice | ||||
| 1 tbsp sunflower or vegetable oil | Heat oil, cook onions 5–10 min until soft | Add garlic & tomatoes, fry 2 min | Add curry paste, fry 2 min | Pour in coconut milk, bring to boil | Add fish, simmer 5–8 min until cooked | |
| 2 large onions, sliced | ||||||
| 2 garlic cloves, chopped | ||||||
| 450 g tomatoes, cut into chunks | ||||||
| 3 tbsp tikka curry paste | ||||||
| 400 ml coconut milk | ||||||
| 600 g skinless, boneless pollock fillets (or other sustainable white fish), cut into 4 cm chunks | ||||||
| ½ small pack coriander, roughly chopped | ||||||
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