Quick and Easy Fish Curry

This dish uses a read- made curry paste to speed up the perfect midweek curry.

Treat this as a base recipe from which you can experiment to your heart's content - swap the protein (salmon, chicken or tofu would work well), use whatever curry paste you like (Indian or Thai) or use lime pickle instead of chutney.

Quick and Easy Fish Curry

Serves 4

oil

500g ripe cherry tomatoes, halved

1 onion, sliced

500g skinless white fish fillets, cut into chunks (I used cod)

2 heaped tbsp curry paste

2 heaped tbsp chutney (I used green tomato)

400g tin light coconut milk

sea salt and freshly ground black pepper

Preheat large sauce pan or casserole over a high heat.

Add a drizzle of oil, the onion and a good pinch of salt. Cook for 5 minutes until softened. Then add the tomatoes and allow to blister for a few minutes.

Stir in the curry paste, then add the fish, chutney and coconut milk. Simmer for about 5-10 minutes until the sauce thickens slightly and the fish is cooked. Season with salt and pepper to taste then serve with steamed rice.