Fried fish tomato curry
Ingredients
- 2 tbsp vegetable oil, plus 2 tsp
- 2 onion, thinly sliced
- 8 large vine tomato, roughly chopped
- 4 garlic clove
- thumb-sized piece ginger, roughly chopped
- 3 tbsp Madras curry paste
- 165ml can coconut milk
- large handful coriander, finely chopped, plus extra sprigs to serve
- 500g pollock fillets, skinned
- 6 tbsp plain flour
- basmati rice, to serve
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