Fish Mappas
A coconut fish curry, popular in the southern Indian state of Kerala - use pollock or any other sustainably sourced white fish fillets FYI - The matched fish in this recipe is frozen, so please remember to defrost in the morning for an evening meal, or swap it out for a fresh version when you check out. Cod, haddock or even salmon work well.
Method
Based on 4 servings, adjust as needed.
Step 1
🔴Ensure you take the fish out of the freezer and allow to defrost fully before cooking. It is best practise to do this overnight, in a bowl, in the bottom of the fridge.
Step 2
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 3
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. Heat the rice according to the manufacturers instructions and serve with the curry.
- Ingredients
- Based on 4 servings
-
2 Garlic Cloves, chopped 1x Sainsbury's Garlic -
400ml Coconut Milk 1x Sainsbury's Coconut Milk 400ml -
15g Coriander, roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
500g Tomatoes, cut into chunks 1x Sainsbury's Large Vine Tomatoes 500g -
3 tbsp Tikka Curry Paste 1x Patak's Tikka Masala Spice Paste 283g -
1 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
2 Large Onions, peeled and sliced 2x Sainsbury's Onions Loose -
2 Basmati Rice 2x Ben's Original Classic Basmati Microwave Rice 220g -
520g Skinless, Boneless Pollock, defrosted and cut into 4cm chunks 1x J. James Pollock Steaks 520g