This recipe uses frozen white fish fillets, you could use frozen salmon fillets instead. If you’re in a rush, or don’t like cooking rice from scratch, you could use microwave rice pouches. I usually serve our curry with steamed greens, or steamed mixed vegetables.
Delicious Fish Curry
300g basmati rice
1 Tblsp oil
2 large onions, sliced
2 garlic cloves, finely chopped
400g tin chopped tomatoes or 450g fresh tomatoes, cut into chunks
3 Tblsp tikka curry paste
400g can coconut milk, full fat
500g frozen skinless and boneless white fish fillets
handful of fresh coriander, roughly chopped
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 15 minutes or until the fish is just cooked through. Turn off the heat. Sprinkle the coriander over the curry and serve with the rice.
