Cheaper than a takeaway and just as cheerful (and probably healthier too)
Heat the oil in a large pan. Add the onion and garlic, and cook gently until the onion is softened and slightly caramelised – around 10-15 minutes.
Meanwhile, cook the rice according to the pack instructions.
Add the ginger and chillies to the onion mixture and cook for 1 minute. Stir in the curry paste and coconut milk. Bring to the boil, reduce the heat and simmer for 5 minutes, until the sauce has thickened slightly.
Add the pollock to the sauce, season with black pepper and pop on a lid. Simmer for 5 minutes, until the fish has turned opaque and is just flaking. Carefully stir in most of the coriander.
Drain the rice and serve with the curry, garnished with the remaining coriander.