Easy Fish Curry

Pour the rice into a pan and cover with 600ml boiling water. Season with salt and stir, then pop in the cardamom pods and place the lid onto the pan. Bring to the boil, then reduce the heat and simmer for 10 minutes. Next, remove the pan from the heat, ensuring the lid is kept on for a further 10 minutes, as the rice will continue to cook in its own steam.

Meanwhile, halve the tomatoes. Add to a large pan with a drizzle of olive oil and cook on high heat for 2 minutes.

Next, cut the fish into 3 cm pieces and add to the pan, along with 1 tbsp korma paste, 1 tbsp lime pickle and coconut milk. Season with salt and pepper and stir gently.

Bring the pan to a simmer and cook for around 10 minutes.

Remove and discard the cardamom pods before portioning the rice and curry into four bowls.