It's warm and creamy and filling and gorgeous - an easy korma-style haddock curry
Prepare the rice according to the pack instructions. Drain, cover to keep warm and set aside.
While the rice is cooking, pour the coconut milk into a pan, add the haddock fillets and simmer gently for 5 minutes or until the fish is cooked through. Remove the haddock from the pan with a fish slice and set aside.
Add the curry paste and tomatoes to the coconut milk and simmer for 5 minutes.
Break the haddock fillets into large flakes and return to the pan. Cook for 1 minute to warm through. Serve the curry with the rice, garnished with extra tomato wedges and herbs.