All-In-One Fragrant Coconutty Pollock Curry

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a medium-high heat

Cut your lemongrass in half and your tomato[es] into wedges, then add these to the dish

Crush your garlic open by squashing them with the side of a knife and remove the skins

Cut your ginger in half (no need to peel!)

Add the crushed garlic and halved ginger to the dish

Rinse your brown rice under cold running water

Add the rinsed brown rice, curry powder and your ground turmeric to the dish

Add in your vegetable stock mix

Chop your creamed coconut roughly (if required!)

Add the chopped creamed coconut and 500ml [750ml] [1L] boiled water to the dish and bring to the boil over a high heat

Once boiling, cover with a lid and put the dish in the oven for 20 min

Use this time to clear up, set the table, have a cup of tea or simply chill!

After 20 min, remove the dish from the oven and add the juice of half your lime, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a generous pinch of salt

Add your diced pollock (unevenly sized diced pollock? Chop any larger ones into bite-sized pieces!) and return the dish to the oven for 6-7 min or until the fish is cooked through – this is your all-in-one fragrant coconutty pollock curry

Tip: Your fish is cooked once it turns opaque and flakes easily

Cut the remaining lime into wedges