Coconut Fish Curry

Place a large, deep pan on a medium heat and add vegetable oil, followed by onion. Fry for around 3 minutes, then add garlic, chili, ginger, curry paste and cumin. Stir until all the vegetables are coated in the curry paste. Fry for another 3 minutes.

Add potatoes and tomatoes, stirring thoroughly to ensure that everything has a coating of curry paste. Leave for another 10 minutes, stirring occasionally to stop anything from sticking to the pan.

Add the boiling water and coconut milk to the pan, followed by half of the chopped coriander. Simmer for around 30 minutes. This will allow time for the potatoes to cook and the curry to thicken.

Around 15 minutes before the curry is done, get a small frying pan and dry fry the fish. The temptation here will be to keep moving the fish around in the pan, but try to leave it alone, as this will allow the fish chunks to char slightly. After around 10 minutes, tip the fish into your curry and stir it in.

Serve with a sprinkling of coriander in each bowl of curry.