Name: Fish mappas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian
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

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Fish mappas

Fish mappas

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.7 out of 5.139 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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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.

Recipe from Good Food magazine, October 2015

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A star rating of 4.7 out of 5.139 ratings

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