- 3 onions
- 1 tbsp korma spice blend
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 400ml coconut milk
- 400g chopped tomatoes
- 1 vegetable stock cube
- 850ml boiling water
- 300g white basmati rice
- 300g purple sprouting broccoli
- 680g white fish pie mix
- 1 lemon
Prep: 15 mins | Cook: 55 mins
1. Warm your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the onions. Scatter the sliced onions into a large roasting tin. Add 1 tbsp korma spice blend, a good pinch of salt and pepper and 2 tbsp oil. Toss together then slide the tin into the oven for 20 mins.
2. Meanwhile, fill and boil your kettle. When the onions have cooked for 20 mins, remove the tin from the oven. Pour in the coconut milk and the tin of chopped tomatoes. Crumble in the stock cube and pour in 250ml boiling water. Stir well, then slide back into the oven for 20 mins.
3. Meanwhile, rinse the rice with cold water then tip it into a large pan. Add 600ml hot water from the kettle and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently cook for 8-10 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm while you finish the rest of the dish.
4. While the rice simmers, trim the dry ends off the purple sprouting broccoli and slice any thicker stems in half lengthways.
5. When the curry has baked for 40 mins in total, remove it from the oven. Add the broccoli and the fish pie mix to the tin. Fold together and slide back into the oven for 15 mins, till the fish and broccoli are cooked through. The broccoli should be just tender and the fish will be opaque and flake easily when pressed with a fork.
6. Taste the fish curry and add a pinch more salt if you think it needs it. Divide the rice and curry between warm bowls or plates and serve with wedges of lemon for squeezing.