Fish mappas

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
  Source:  bbcgoodfood.com