Tomato & coconut pilau with steamed white fish

Step by Step

Step 1

Warm the oil in a large shallow casserole or frying pan over a medium-high heat. Add the onions and cook for 5 minutes until soft and lightly caramelised. Add the dry spices from the curry kit, the coriander stalks and cherry tomatoes. Stir for 1 minute, then add the rice and mix well over the heat for 3 minutes more.

Step 2

Pour the curry sauce from the kit into a measuring jug, top up with boiling water to make 500ml, then mix well. Pour into the pan and stir over the heat for 1 minute, then spread the rice into an even layer.

Step 3

Toss the fish in the lime juice, then arrange on top of the rice. Cover with a lid, reduce the heat to low and cook for 15-18 minutes, until the fish is cooked through, opaque and flakes easily with a fork and the rice is tender.

Step 4

Turn off the heat and leave the pan to stand for 5 minutes to let the rice fluff up a little. Scatter with the coriander leaves and serve with lime wedges for squeezing over.