- vegetable oil, plus 2 tsp2 Tablespoon
- onions, thinly sliced2
- large vine tomatoes, roughly chopped8
- garlic cloves4
- thumb-sized piece ginger, roughly chopped
- Madras curry paste3 Tablespoon
- can coconut milk165 Milliliters
- large handful coriander, finely chopped, plus extra sprigs to serve
- pollack fillets, skinned500 Grams
- plain flour6 Tablespoon
- Basmati rice, to serve
1. Heat 2 tsp oil in a pan. Tip in the onions and a pinch of salt. Cook for about 8 mins until soft and golden.
2. Meanwhile, blitz the tomatoes, garlic and ginger in a food processor to a smooth purée. Add the curry paste to the onions and fry for 3 mins more. Stir in the tomato mix and simmer for 10 mins until thickened. Add the coconut milk and chopped coriander. Simmer again to thicken.
3. Dust the fish fillets in some seasoned flour. Heat the remaining oil in a non-stick frying pan. Cook the fillets, in batches, over a high heat for 1 min or so on each side, until they begin to brown. Carefully place fish in the tomato mixture and simmer until just cooked through. Scatter over coriander sprigs and serve with rice.