FISH MAPPAS

Fish mappas image

A coconut fish curry, popular in the southern Indian state of Kerala - use pollock or any other sustainably sourced white fish fillets

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 9

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/51/2oz each), or other sustainable white fish, cut into 4cm/11/2in chunks
½ small pack coriander , roughly chopped

Steps:

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.

Nutrition Facts : Calories 691 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.8 milligram of sodium