Plaice with Goan Coconut Sauce | Abel & Cole
Plaice with Goan Coconut Sauce
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Prep: 10 mins
Cook: 30 mins
Fillets of sustainably caught plaice go for a dip in a fragrant bath of coconut milk and Goan curry paste. After a quick simmer with some tender spinach leaves and bursting cherry toms, the plaice deliciously beach themselves on a bed of fluffy white basmati and become your dinner.
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740 kcal
(per portion)
Ingredients you'll need
  • 150g white basmati rice
  • 1 onion
  • 250g cherry tomatoes
  • 1 lemon
  • 1 tbsp Goan curry paste
  • 200ml coconut milk
  • 100g baby leaf spinach
  • 2 plaice fillets
  • A handful of coriander, leaves only
From your kitchen
  • 300ml boiling water
  • Sea salt
  • ½ tbsp olive or coconut oil
  • Freshly ground pepper
Step by step this way
  • 1.

    Tip the rice into a bowl and cover with cold water. Set aside while you prepare the veg. Peel and finely chop the onion. Halve the cherry tomatoes. Finely grate the zest from the lemon.

  • 2.

    Drain the rice and tip it 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 for 2 mins, then add the onion with ½ tbsp oil. Season with a pinch of salt and pepper and fry for 5 mins till the onion has started to soften.

  • 4.

    Stir in the tomatoes, lemon zest and 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 15 mins, stirring now and then, till the tomatoes have started to collapse and you have a thick, fragrant sauce. Taste and add a pinch more salt or pepper if you think it needs it.

  • 5.

    Stir the spinach into the sauce and leave it to simmer for 2 more mins to wilt the spinach.

  • 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.

  • 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.

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