• 40 g (1½ oz) fresh root ginger, grated
  • 1 teaspoon ground turmeric
  • 2 garlic cloves, crushed
  • 2 teaspoons medium curry paste
  • 150 ml (¼ pint) natural yogurt
  • 625 g (1¼ lb) white fish fillets, skinned
  • 2 tablespoons oil
  • 1 large onion, sliced
  • 1 cinnamon stick, halved
  • 2 teaspoons dark muscovado sugar
  • 2 bay leaves
  • 400 g (13 oz) can chopped tomatoes
  • 300 ml (½ pint) fish stock or vegetable stock (see page 190)
  • 500 g (1 lb) waxy potatoes, cut into small chunks
  • 25 g (1 oz) chopped fresh coriander
  • salt and pepper

Mix together the ginger, turmeric, garlic and curry paste in a bowl. Stir in the yogurt until combined. Cut the fish into large pieces and add to the bowl, stirring until coated in the spice mixture.

Heat the oil in a large saucepan and gently fry the onion, cinnamon, sugar and bay leaves until the onion is soft. Add the tomatoes, stock and potatoes and bring to the boil. Cook, uncovered, for about 20 minutes until the potatoes are tender and the sauce has thickened.

Tip in the fish and spicy yogurt and reduce the heat to its lowest setting. Cook gently for about 10 minutes or until the fish is cooked through. Check the seasoning and stir in the coriander to serve.

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