Tomato & pepper fish

LET’S GET COOKING

Method

Tick off each step as you go.

Cut potatoes into 2 cm pieces. Put in a saucepan, cover with water and bring to the boil. Simmer for 12–15 minutes until tender.
Meanwhile, chop the onion and garlic. Heat oil in a wide pan and cook the onion for 3 minutes. Add garlic and spices; stir briefly.
Add the tinned tomatoes and the measured water. Simmer for 4 minutes, then nestle in the fish.
Cover and gently simmer for 8–12 minutes, depending on thickness, until the fish is opaque, flakes easily and is fully cooked through. Use fresh or already thawed fish to keep the recipe within 30 minutes.
Slice cucumber and squeeze over lemon. Drain the potatoes and serve alongside the fish curry and cucumber.

Kitchen tip

Thaw frozen fish safely in the fridge before cooking; thawing time is not included.

Cod, pollock or another plain white fish works here. There is no need to make a separate vegetable curry: a generous cucumber salad brings freshness to the plate.

Ingredients

Method