Now the nights are drawing in, it’s a good time to dig out some comforting recipes. This one was spotted by a friend in the Waitrose magazine and has been a firm favourite in our house ever since!
I use whatever white fish I have in/is on offer (I recently did it with pollock which is a great value fish). You can also swap the fresh tomatoes for tinned so once you’ve bought the paste (a jar lasts over quite a few portions of this recipe) and the creamed coconut (the Bart one comes in packets of 200g so you’ll have some in the cupboard* once you’ve made it once) and if you’ve got fish in the freezer, it’s a fairly good last minute one to rustle up.
I serve it with rice and whatever green veg we’ve got in – tenderstem broccoli, pak choi, green beans etc. Yum!
*The creamed coconut comes as a “block” so once opened I store it in Tupperware and it lasts very well.