Fragrant Coconut & Lemongrass Baked Pollock Curry

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Peel and finely slice the brown onion[s]

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Bash the lemongrass with a rolling pin

Add the sliced onion, pepper strips, bashed lemongrass and star anise to a deep baking tray (or oven-proof dish) with a drizzle of vegetable oil and a pinch of salt

Put the tray in the oven for an initial 5-10 min or until the onion has started to soften

Meanwhile, chop the creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut, vegetable stock mix, ground paprika, Thai red curry paste, and a pinch [2 pinches] of sugar in 500ml [900ml] boiled water – this is your Thai red curry stock

Pour the Thai red curry stock over the vegetables, add the lime leaves and cook for 10-15 min further or until the sauce has started to thicken

While the sauce is thickening, add the basmati rice and 300ml [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 10-15 min or until all the water has absorbed and the rice is cooked

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

Once the sauce has started to thicken, add the pollock fillets to the sauce and cook for 10-12 min further or until the fish is cooked through

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

Season to taste with a pinch of salt

Once done, remove the lemongrass, star anise and lime leaves and discard – this is your coconut & lemongrass baked pollock curry