Cod in Curry Sauce

100g (4 oz) long grain rice
2 small onions, finely chopped
4 teaspoons curry paste
2 large beefsteak tomatoes, skinned, deseeded and chopped
Salt and freshly-ground black pepper
450g (1 lb) cod or haddock fillet
2 tablespoons apricot jam
4 tablespoons single cream

Preheat the oven to 220°C/425°F/Gas 7. Boil the rice in 150 ml
(¼ pint) water. Meanwhile, fry the onion in the oil until soft.
Add the curry paste and tomato, cover and cook for 15 minutes.
Season the fish, wrap in foil and bake for 15-20 minutes until
just cooked. While the fish is cooking, add the jam and cream to
the curry sauce, season and keep hot.
Serve the fish on top of the rice and pour over the sauce to serve.