Creamy fish curry

Whip up a curry-in-a-hurry with this Goan-style mild dish with korma paste, coconut, green beans and sustainable white fish

250g basmati rice
3 heaped tbsp mild curry paste, such as korma
1 onion, thinly sliced
400g can reduced-fat coconut milk
1 chicken stock cube
140g frozen fine green beans
400g frozen coley, or other white fish, defrosted and chopped into fairly large chunks
½ bunch spring onions, sliced

Cook the rice following pack instructions. Meanwhile, heat the curry paste with a splash of water in a frying pan with a lid. Add the onion and gently cook until soft. Pour in the coconut milk and crumble on the stock cube. Simmer to make a smooth sauce, adding a splash of water if it’s too thick.
Stir in the beans, then top with the fish. Cover and simmer for 10-12 mins until the fish is just cooked through. Drain the rice, halve it, letting the other half cool for tomorrow – chill once cool. Sprinkle the curry with the spring onions and serve with the rice.