Quick fish curry

This is a great healthy mid-week recipe that you can knock up in 30 minutes and hopefully you'll have most of the ingredients in your cupboard. Now I appreciate that not everyone will be totally stocked up, but if you like making curries then you probably have most of them below.

Ingredients

Serves 4

• 3 tbsp rapeseed oil

• 2 tsp mustard seeds

• 20 curry leaves

• 1 large onion, or 2 medium, finely sliced

• 1 clove garlic, chopped finely or minced

• 1 tsp dried chill flakes, or less if you don't like it hot

• 2 tins 400g tomatoes

• 3-4 tbsp coconut cream, or 1 x 400ml tin coconut milk

• 800g cod, or firm white fish

• 320g brown basmati

Method

• First heat up the oil in a large pan, add the mustard seeds and heat until they start to pop.

• Then add the curry leaves and warm through for 1-2 minutes.

• Next put in the onion and fry gently for about 10 minutes until soft, then add the garlic and chilli flakes, cook for 2 minutes.

• Pour in the tomatoes and simmer for 15 minutes before adding the coconut cream and 200ml of water, or just the tin of coconut milk. Simmer for 5 minutes.

• Add the fish and cook for 5-7 minutes, or until it has heated right through.

• Serve with basmati rice, a squeeze of lime and yoghurt