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Tomato & coconut pilau with steamed white fish

Tomato & coconut pilau with steamed white fish

An easy, one-pan dinner with the spiced, coconutty nuance of Keralan cooking. Steaming the fish over the rice is a gentle (and simple) way to cook it.

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

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Ingredients

  • 2 tbsp vegetable oil
  • 2 onions, thinly sliced
  • 225g pack The Spice Tailor Keralan Coconut Curry
  • ½ x 25g pack coriander, stalks finely chopped
  • 400g pack vine cherry tomatoes, halved
  • 300g basmati rice
  • 4 white fish fillets, such as hake or haddock, skin removed and cut into 5cm pieces
  • 1 lime, juice of ½, the rest in wedges

Method

  1. Warm the oil in a large shallow casserole or frying pan over a medium-high heat. Add the onions and cook for 5 minutes until soft and lightly caramelised. Add the dry spices from the curry kit, the coriander stalks and cherry tomatoes. Stir for 1 minute, then add the rice and mix well over the heat for 3 minutes more.

  2. Pour the curry sauce from the kit into a measuring jug, top up with boiling water to make 500ml, then mix well. Pour into the pan and stir over the heat for 1 minute, then spread the rice into an even layer.

  3. Toss the fish in the lime juice, then arrange on top of the rice. Cover with a lid, reduce the heat to low and cook for 15-18 minutes, until the fish is cooked through, opaque and flakes easily with a fork and the rice is tender.

  4. Turn off the heat and leave the pan to stand for 5 minutes to let the rice fluff up a little. Scatter with the coriander leaves and serve with lime wedges for squeezing over.

Cook’s tip

You can play around with the flavours in this recipe, using different types of curry sauce or paste to suit your mood.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,398kJ/ 571kcals

Fat

21g

Saturated Fat

9.8g

Carbohydrates

62g

Sugars

10g

Fibre

6.1g

Protein

30g

Salt

1g

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