Pollock Tikka Masala With Brown 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 half a kettle

Chop your tomatoes into large bite-sized pieces

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

Once hot, add the chopped tomatoes to the pan with a generous pinch of salt and cook for 2 min until the tomato has started to soften

Meanwhile, pat your diced pollock dry with kitchen paper

Tip: Unevenly sized diced pollock? Chop any larger ones into bite-sized pieces!

Add your curry powder, ground paprika, tomato paste and ginger & garlic paste to the pan and cook for 1 min further until fragrant

Add 100ml [125ml] [150ml] boiled water and the vegetable stock mix to the pan, give everything a good mix up then bring to the boil over a high heat

Once boiling, reduce the heat to medium and top the sauce with the diced pollock

Cook, covered, for 4-5 min further or until the fish is cooked through

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

Squeeze your pouch[es] of steamed basmati rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly

Once the diced pollock are cooked through, remove the pan from the heat and stir through the clotted cream – this is your pollock tikka masala