White fish curry

Serves 4 Cook time: 30 mins

750g skinless and boneless firm white fish, cut into bite-size chunks ½tsp dried chilli flakes ½tsp turmeric 2 garlic cloves, crushed 1 medium onion, finely chopped 5cm piece fresh root ginger, peeled and finely grated ½tsp black mustard seeds ½tsp mild or medium curry powder 1tsp fennel seeds, lightly crushed ½tsp ground coriander ½tsp ground cumin 1 medium-hot red chilli, deseeded and finely chopped 1 small cinnamon stick 400g can cherry tomatoes in juice Juice of ½ large lemon, plus wedges to serve Prepared plain cauliflower rice or cauliflower couscous, to serve (available in most supermarkets) Roughly chopped fresh coriander, to serve

1 Put the fish chunks in a bowl with the chilli flakes, turmeric and half the garlic. Mix together well and set aside.

2 Put the onion, ginger, remaining garlic and 4tbsp cold water into a large, lidded non-stick frying pan over a low heat. Cover and cook for 5 mins, then stir in the rest of the spices, the chilli and the cinnamon stick. Cook for 5 mins or until the fragrance of the spices fills your kitchen.

3 Stir in the tomatoes, lemon juice, ¾tsp salt and 200ml boiling water. Bring to a simmer and cook uncovered for 10 mins or until reduced to a light sauce consistency. Add fish to sauce and bring back to a simmer. Cover and cook for 5 mins or until the fish is firm and just cooked through.

4 Meanwhile, cook the cauliflower rice or couscous according to the pack instructions and stir in some of the coriander. Discard the cinnamon stick from the curry, scatter over the rest of the coriander and serve hot with the cauliflower rice or cauliflower couscous.