Tomato & coconut pilau with steamed white fish

Name: Tomato & coconut pilau with steamed white fish
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 2 onions, thinly sliced; 225 g pack The Spice Tailor Keralan Coconut Curry; 25 g pack coriander, stalks finely chopped; 400 g pack vine cherry tomatoes, halved; 300 g 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

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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2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

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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

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.
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.
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.
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.