Coconut Pollock Curry With Green Beans & Basmati Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Trim, then chop your green beans roughly (chop them in one bunch for speed!)

Chop your creamed coconut roughly (if required!)

Combine the chopped creamed coconut with 250ml [375ml] [500ml] boiled water - this is your coconut stock

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a medium heat

Once hot, add your curry powder, ground turmeric, chopped garlic and ginger paste and cook for 30 secs

Add the coconut stock to the pan with the chopped green beans, a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Give everything a good mix up and cook for 1 min

Sit your diced pollock over the sauce and cook, covered, for 4-5 min or until cooked through (unevenly sized diced pollock? Chop any larger ones into bite-sized pieces!)

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

Once done, gently stir everything together (add a splash more water if your curry is looking a little thick!) – this is your coconut pollock curry

Add your basmati rice and 300ml[390ml][600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving