Fish mappas
By Good Food
A coconut fish curry, popular in the southern Indian state of Kerala – use pollock or any other sustainably sourced white fish fillets
- Prep:15 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 691
- fat 26g
- saturates 16g
- carbs 74g
- sugars 11g
- fibre 4g
- protein 39g
- salt 0.8g
Ingredients
- 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
Method
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.
