Fish mappas

Now we go to India for a recipe for fish from the pristine waters of Iceland. A coconut fish curry, popular in the southern Indian state of Kerala – use pollock or any other sustainably sourced white fish fillets. The recipe is from the Good Food magazine and is healthy and tasty.

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.

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