4 coley fillets, about 175 g (6 oz) each, skin on and cut into large chunks
squeeze of lime juice
25 g (1 oz) roasted peanuts, roughly chopped
cooked plain rice
Heat the oil in a large saucepan. Add the onion and cook for 5 minutes until softened. Stir in the garlic and ginger and cook for 1 minute. Add the spices and cook for 1–2 minutes, then stir in the tomatoes and peanut butter. Top up with a little water and leave to simmer for 15 minutes.
Add the fish to the pan and cook for a further 5 minutes until just cooked through. Season and add the lime juice, then serve scattered with chopped coriander and peanuts and plain boiled rice.