Malabar Fish Curry

Prep: 5 mins | Cook: 15 mins | Total: 15 mins

Serves 2

1 pouch Holy Cow! Mangalore Malabar,

2 sea bass fillets (or salmon),

100ml coconut milk,

160g basmati rice (dry weight),

Small bunch fresh coriander

1 tsp olive oil,

Salt to season

1. Cook the rice: Cook the basmati rice according to pack instructions.

2. Sear the fish: Heat olive oil in a non-stick pan over medium-high heat. Season the fish with salt and place skin-side down. Cook for 2 minutes until the skin is golden.

3. Add sauce and coconut milk: Pour the Holy Cow! Mangalore Malabar sauce and coconut milk around the fish (not over it). Bring to a gentle simmer.

4. Finish cooking: Cover with a lid and cook for 3-4 minutes until the fish is just cooked through.

5. Serve: Plate the rice, lay the fish on top and spoon the sauce generously over. Scatter with fresh coriander.

Tip: This is the recipe for Veganuary too - swap fish for a tin of butter beans or chunks of tofu. Just as good.