½ bunch coriander, leaves and stalks roughly chopped
100g wholegrain rice
300g white fish fillet, skinned and cut into 2.5cm pieces
1 red onion, cut into thin wedges
3 tbsp natural yogurt, plus extra to serve
Set a large saucepan with 1 tbsp oil over a medium heat. Fry the curry paste for 30 seconds, stirring continuously. Add the tomato sauce, coconut, chick peas, half the coriander leaves and all the stalks. Stir well, cover with a lid and simmer for 15 minutes.
Meanwhile, cook the rice according to pack instructions. Preheat the grill to high.
Put the fish, onion wedges and remaining oil in a bowl. Season and toss to coat.
Thread the fish and onion onto 4 wooden skewers soaked in water for 30 minutes. Grill for 10 minutes, turning often, until the fish is lightly golden and just cooked through.
Stir the yogurt through the curry, divide among two small bowls and garnish with the remaining coriander leaves. Serve with the rice, fish skewers and extra yogurt.