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INGREDIENTS (serves 4)

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 1 inch ginger, grated
• 4 cloves garlic, crushed
• 1 tsp chilli powder
• 1 tsp turmeric
• 2 tomatoes, finely chopped
• 1 x 400ml tin coconut milk
• 500g thick white fish fillets (like halibut, pollock or cod) cut into bite sized pieces
• Salt
• The juice of a lime

METHOD

1. Heat the oil in a pan over a high heat and add the onion. Stir-fry for 2-3 minutes until translucent and soft. Add the ginger and garlic and stir-fry for 10 seconds until fragrant.
2. Add the chilli powder, turmeric, tomatoes and a good pinch of salt. Mix well and stir-fry for a minute to get some heat into the tomatoes.
3. Pour in the coconut milk and lime juice and mix well. Bring to the boil and then add the fish. Reduce the heat to low and simmer for 6-8 minutes or until the fish is just cooked through. Serve immediately.