TODAY’S RECIPE: Coconut fish curry

BETTER than a takeaway. SERVES 4. Ingredients

1 tbsp sunflower, vegetable or coconut oil 1 onion, chopped 1 large garlic clove, crushed 1 tsp each of turmeric, garam masala and chilli flakes 400ml can of coconut milk 390g pack fish pie mix 200g frozen peas 1 lime, cut into wedges to squeeze TO SERVE: yoghurt and rice

Method

1. Heat the oil in a large saucepan over a medium heat, add the onion and a big pinch of salt. Gently fry until the onion is translucent (around 10 mins), then add the garlic and spices. Stir and cook for another minute, adding a splash of water to prevent them sticking. Tip in the coconut milk and stir well, then simmer for 10 mins.

2. Tip the fish pie mix and the frozen peas into the pan and cook until the peas are bright green and the fish is starting to flake, around 3 mins. Season and add lime juice to taste. Ladle into bowls and serve with yoghurt and rice.