Goan fish curry
Serves 4 Ready in 20 minutes, plus 2 hours in the slow cooker
300g new potatoes, sliced about 5mm thick 2tsp curry powder 1tsp turmeric 4 garlic cloves, crushed 2cm piece fresh root ginger, peeled and finely grated 300ml boiling vegetable stock 800g thick skinless and boneless white fish fillets 75g frozen peas 200g baby leaf spinach 100ml reduced-fat coconut milk 4tbsp fat-free natural yoghurt Salt and black pepper Chopped red chilli, to serve Boiled dried rice, to serve 1 Put the potatoes, curry powder, turmeric, garlic, ginger and stock into a large saucepan over a high heat. Bring to the boil, then cover and reduce the heat to very low, and simmer for 10 mins. 2 Arrange the fish on the base of the slow cooker pot. Pour over the potato mixture, then cover and cook on low for 1½ hours. Scatter over the peas and spinach and pour over the coconut milk. Cover again, and cook for a further 30 mins. 3 Using a slotted spoon, transfer the fish and vegetables into shallow bowls. Stir the yoghurt into the sauce left in the slow cooker pot, season to taste and spoon over the fish and vegetables. Scatter over the chilli and serve with rice.
Tip Don’t have a slow cooker? Simmer everything over a low heat for 20 mins or until the potatoes are tender and the fish is cooked through, adding the peas and spinach for the last 3-4 mins.