- 1 onion
- 250g cherry vine tomatoes
- 1 lemon
- 150g white basmati rice
- 1 tbsp Goan curry paste
- 200ml coconut milk
- ½ green cabbage
- 2 plaice fillets
- A handful of coriander, leaves only
- 300ml boiling water
- Sea salt
- ½ tbsp olive or coconut oil
- 1.
Peel and finely chop the onion. Halve the cherry tomatoes. Finely grate the zest from the lemon.
- 2.
Tip the rice into a small pan. Pour in 300ml boiling water and add a pinch of salt. Cover, bring to the boil and then turn the heat right down. Gently simmer for 8 mins till all the water has been absorbed. Take off the heat and leave in the pan, lid on, for 5-10 mins to steam the rice. It will keep warm in the pan while you finish cooking the rest of your meal.
- 3.
While the rice simmers, warm a deep frying pan or wok over a medium heat, then add the onion with ½ tbsp oil. Season with a pinch of salt and fry for 5 mins till the onion has started to soften.
- 4.
Stir in the tomatoes, lemon zest and 1 tbsp Goan curry paste. Cook and stir for 2 mins, then pour in the coconut milk. Pop a lid on the pan, turn the heat down a little, and gently simmer for 10 mins, stirring now and then, till the tomatoes have started to collapse.
- 5.
While the sauce simmers, halve the green cabbage and slice the core out of 1 half. Finely shred the leaves. Set the other cabbage aside for another recipe – see our tip below. Stir the shredded cabbage into the sauce and simmer for 5 mins, lid off, till the cabbage is dark and glossy and the sauce has thickened a little. Taste the sauce and add a pinch more salt if you think it needs it.
- 6.
Slide the plaice fillets into the sauce. Simmer for 4-5 mins till the plaice fillets are cooked – they’ll flake easily when pressed with a fork. While the fish cooks, pick the coriander leaves and discard the stems.
- 7.
Fluff the rice and heap up on 2 warm plates. Top with the plaice fillets and the coconut sauce and serve, garnished with coriander leaves.
- Tip
Have cabbage, will cook
Your leftover cabbage half will keep in the fridge for a few days. Turn it into a super star side dish by sweating 1 onion, chopped, in butter till soft, then add grated garlic and ginger. Fry till aromatic, then add shredded cabbage and fry till green and glossy. Pour in a little double cream and warm through. Season and serve.