- Heat the oil in a large saucepan over a medium-low heat. Add the onion to the pan and cook, stirring regularly, for 8–10 minutes until soft.
- Now add the ginger, garlic, curry powder or paste and cinnamon stick, if using, and fry for a minute or two.
- Add the passata and coconut milk, the sugar, a pinch of salt and some pepper. Stir well and simmer, stirring from time to time, for about 10 minutes until rich and well blended.
- Meanwhile, check the fish for pin bones, prising out any you find with tweezers, then cut into large pieces, about 4cm square. Add these to the sauce, bring back to a very gentle simmer and cook for 4–6 minutes until the fish is just cooked through, stirring very carefully a couple of times (you don’t want to break up the fish if you can help it). Remember it will continue to cook after you have taken it off the heat.
- Stir in the lime juice, taste and add more salt or pepper if needed. Serve straight away with rice. Finish with a scattering of fresh coriander, and black onion seeds if you like.
Extract taken from River Cottage Light & Easy by Hugh Fearnley-Whittingstall Photography by Simon Wheeler
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Serve steaming hot with rice and lime juice
2 tablespoons rapeseed or sunflower oil 1 large onion, sliced 2 teaspoons freshly grated ginger 3 garlic cloves, grated 1 tablespoon medium curry powder, or paste 1 cinnamon stick (optional) 300ml tomato passata 100ml coconut milk ½ teaspoon sugar 500g white fish fillets, such as pollack, coley or sustainably caught haddock, skinned Juice of ½ large lime Sea salt and freshly ground black pepper Coriander leaves A few black onion (kalonji) seeds (optional)
Time: 26 mins Serves: 3-4 Nutrition: n/a