INGREDIENTS 

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1 kilo skinned and boned fish of your choice (cut into bite-sized pieces)

2 tablespoons ground cumin

2 tablespoons ground coriander

1 tablespoon tumeric

1 tablespoon garam masala

1 teaspoon ground mustard seeds

1 teaspoon lime juice

1 long red banana chilli finely chopped or 1 teaspoon dried chilli

3 kaffir lime leaves finely chopped

4 stalks spring onions finely chopped

2 tablespoons red curry paste

2 teaspoons cracked black pepper

1 x 375gm tin of diced tomato

1 cup water

1/3 cup olive oil

 

METHOD

1. Place spring onions, ground dried herbs, chilli, kaffir lime leaves, olive oil, curry paste, in a fry pan and sauté until well combined

2. Add tinned diced tomato and water and simmer for 10 minutes

3. Then add diced fish and simmer for a further 20-25 minutes stirring occasionally and gently so as not to break the fish up too much

4. Serve warm with fresh basil or coriander sprinkled over the top as a garnish if you feel to

SUGGESTIONS AND TIPS;

You can also use other types of fish such as salmon or cod, as well as prawns or a marinara mix for a different flavour.

If you are not a fan of tomatoes you can omit this and use coconut cream, coconut milk or extra water.

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