Coley korma with fluffy rice
There's loads of coley (which is also known as saithe and coal fish) in the sea. Looks-wise it's more of an ivory colour than the snow white you're used to but it's beautiful, absolutely delicious, sweet, meaty, and melts in the mouth. Funnily enough cats have been enjoying it for years – lucky things – and sadly a lot of it is thrown overboard as bycatch. Coley is really versatile. Coley is often half the price of cod so you can feed twice as many people, or just save yourself loads of money. Normally you'd start cooking a fillet of fish skin-side down, but I've gone flesh-side down here to really encrust the fish and get those flavours going. Korma is mild enough for kids to eat too and when something tastes this good, you'd be mad not to try it.
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 heaped tablespoons Patak's korma paste
- 4 x 180 g coley fillets, from
- , ask your fishmonger, skin on, scaled and pin-boned
- olive oil
- 4 spring onions, trimmed and finely sliced
- 200 ml light coconut milk
- a few sprigs of fresh coriander, leaves picked, stalks finely chopped
- ½-1 fresh red chilli, finely sliced
- 1 lemon, cut into wedges
- 1 cup basmati rice
- sea salt