Fish curry

This is a delicious light curry and not too spicy  if you like it hotter add an extra chilli and/or more curry powder.

SERVES 4

2 tbsp coconut oil

2 onions, peeled and finely chopped

1 green chilli chopped

2 garlic cloves, peeled and crushed 

1 tbsp fresh ginger, peeled and grated

½ tsp ground turmeric

1 tsp cumin seeds, freshly ground

2 tbsp mild curry powder

½ tsp tomato purée

1 medium tomato roughly chopped

1 lgreen pepper, seeded and roughly chopped

1 tbsp ground coriander 

1 chicken stock cube

1 300ml  coconut milk

300g white fish fillets, cubed, 

300g peeled cooked prawns

salt and freshly ground black pepper

Cornflour (optional)

1)Put the oil in a large saucepan over a medium heat. When hot, add the onions and stir them for 2 minutes, until starting to soften. Add the chilli and fry for another 3 mins then turn the heat down to low.

2)Add the garlic, coriander and ginger and fry for 3 minutes, then add the turmeric, cumin and curry powder. Fry for about 4-5 minutes and stir in the tomato purée as they cook.

3)Put the tomatoes, green pepper into a food processor and blend to a paste. Add this to the hot mixture and cook over a moderate heat, stirring regularly until it becomes a smooth purée.

4)Crumble in the stock cube and leave the mixture to bubble for 5 minutes. Add the coconut milk and simmer for another 5 minutes. If the sauce looks too runny, mix some cornflour with a small amount of water to make a paste then mix into the sauce to thicken  

5) Gently spoon in the fish cubes and prawns and cook for 4-8 minutes (the time depends on how big the pieces are). Do not stir as the fish will break up: simply shake the pan gently to mix the fish into the sauce. 

5)when the fish looks white and cooked through you are ready to serve with some fluffy boiled or pilau rice.