Fish mappas

Name: Fish mappas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian, Indian
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

2 steps

Prep:15minCook:20min

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

Updated at: Thu, 17 Aug 2023 12:22:14 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories714.1 kcal (36%)

Total Fat28.9 g (41%)

Carbs75.4 g (29%)

Sugars5.7 g (6%)

Protein39.2 g (78%)

Sodium411.3 mg (21%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

300gbasmati rice

1 Tbspsunflower oil

450gtomatoes

3 Tbsptikka curry paste

400gcan coconut milk

4 x 150gskinless boneless pollock fillets

or other sustainable white fish, cut into 4 cm / 11/2 in chunks

0.5 packcoriander

small, roughly chopped

Instructions

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.

View on BBC Good Food

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