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Coley korma with fluffy rice
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Total Time:
35 minutes
Delicious and aromatic fish curry, perfect for kids.
Ingredients:
  • 2 heaped tablespoons Patak's korma paste
  • 4 x 180 g coley fillets skin on, scaled and pin-boned, from sustainable sources
  • olive oil
  • 4 spring onions
  • ½-1 fresh red chilli
  • a few sprigs of fresh coriander
  • 200 ml light coconut milk
  • 1 lemon
  • 1 cup basmati rice
  • sea salt
Instructions:
  • Place rice, 2 cups of boiling water, and a pinch of sea salt in a small pan. Bring to a boil, then simmer on low with the lid on for 7 to 8 minutes. Spread 1 heaped tablespoon of korma paste evenly on the fish fillets using a spoon. Heat oil in a large frying pan over medium heat and cook the coated coley for 10 minutes, flipping halfway through until golden. Slice spring onions and chilli, chop coriander stalks, and keep them separate. Fluff the rice with a fork once water is absorbed and remove from heat. Increase heat, add greener half of the onions to the fish, stir in korma paste, coconut milk, coriander stalks, and most of the chilli. Let it simmer until fish flakes. Adjust seasoning with lemon juice if needed. Serve by dividing rice onto plates, topping with coley, pouring sauce, and garnishing with remaining spring onions, chilli, and coriander. Serve with lemon wedges on the side.

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