- 150g white basmati rice
- 500ml boiling water
- Sea salt
- 1 onion
- ½ tbsp olive, sunflower or coconut oil
- 400g vine tomatoes
- A handful of coriander
- 1 tbsp tamarind paste
- 200ml coconut milk
- 2 haddock fillets
1. Fill your kettle and boil it. Tip the rice into a sieve, rinse under cold water and then tip into a small pan. Pour in 300ml boiling water and add a pinch of salt. Clamp on a lid, bring to the boil, then turn right down and very gently simmer for 8 mins till the rice has absorbed the water and is tender. Take the pan off the heat and let the rice steam in the pan, with the lid on, for 5 mins to finish cooking.
2. Meanwhile, peel and finely chop the onion. Place a deep frying pan or wok on a medium heat. Add ½ tbsp oil and the onion to the pan with a pinch of salt. Fry, stirring often, for 5 mins till the onion has started to soften and brown.
3. Meanwhile, roughly chop the tomatoes. Finely chop the coriander stalks, setting the leaves aside for later. Add the tomatoes, coriander stalks and 1 tbsp tamarind paste to the pan. Cook, stirring often, for 3 mins till the tomatoes start to soften.
4. Pour the coconut milk into the pan and top up with 200ml boiling water. Turn the heat up, bring to the boil, then lower the heat and simmer for 5 mins, till the tomatoes are soft and pulpy and the sauce has reduced a little.
5. While the sauce simmers, roughly chop the haddock into bite-size chunks. After 5 mins simmering, add the fish and bubble for another 3-4 mins till the haddock is white, opaque and flakes easily. Taste the sauce and add a pinch more salt if you think it needs it.
6. Fluff the rice up and divide between 2 warm bowls or plates. Top with the fish curry and garnish with coriander leaves to serve.