Fish Mappas

• basmati rice↗300g g
• sunflower or vegetable oil↗1 tbsp tbsp
• large onions2

  sliced

• garlic cloves↗2

  minced

• tomatoes↗450g g

  cut into large pieces

• tikka curry paste↗3 tbsp tbsp
• canned coconut milk↗400g g
• skinless, boneless fillet (cod)↗4

  fillet (about 150g/5½oz each), or another firm white fish, cut into 4 cm/1½ in pieces

• cilantro½

  roughly chopped

Step-by-step instructions

1. 1

   Pour a large pot of water and bring to a boil, then cook the rice according to the package instructions. Meanwhile, heat the oil in a large wide saucepan over medium heat and add the onion. Cook for 5‑10 minutes until softened and beginning to brown. Add the garlic and tomatoes, sauté for 2 minutes. Add the curry paste, sauté another 2 minutes, then pour in the coconut milk and bring to a boil.

2. 2

   Add the fish to the pot and simmer over low heat for 5‑8 minutes until just cooked through. Turn off the heat. Sprinkle cilantro over the curry and serve with rice.