Pollock Coconut Curry with Basmati Rice

Chunks of white pollock simmered in a gentle coconut and turmeric broth, spooned over fluffy basmati.

SHOPPING LIST

• pollock fillets500g
• basmati rice300g
• onion1
• garlic2 cloves
• ground turmeric1 tsp
• ground cumin1 tsp
• coconut milk1 tin
• chopped tomatoes1 tin
• green chilli1
• vegetable oil1 tbsp
• salt1 tsp

METHOD

1. 1Cook the basmati rice according to the pack and keep warm.
2. 2Soften the sliced onion and garlic in the oil for 5 minutes.
3. 3Add the turmeric, cumin and sliced chilli and stir for 1 minute.
4. 4Pour in the chopped tomatoes and coconut milk and simmer for 8 minutes.
5. 5Cut the pollock into chunks, add to the pan and simmer for 6 minutes until opaque and cooked through.
6. 6Season with salt and spoon the curry over the rice.

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