• 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


  • 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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