Fish mappas

Fish mappas

  • Rating: 5 out of 5.70 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal691
fat26g
saturates16g
carbs74g
sugars11g
fibre4g
protein39g
salt0.8g
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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

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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.70 ratings
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