Caribbean fish & sweet potato curry

• Frozen white fish fillets520g
• Sweet potatoes400g
• Brown onions150g
• Garlic2 cloves
• Fresh ginger15g
• Medium curry powderstore cupboard1 tbsp (15g)
• Dried mixed herbsstore cupboard1 tsp (3g)
• Coconut milk1 × 400ml tin
• Basmati rice300g

Plus salt and pepper. About £4.50 for the amounts used.

Method

1. 1

   Fry 1 chopped onion for 5 minutes. Add 2 crushed garlic cloves, 15g grated ginger, 1 tbsp curry powder and 1 tsp mixed herbs for 1 minute.

2. 2

   Add 400g sweet potato cut into small cubes, 1 tin coconut milk and 200ml water. Simmer for 12 minutes.

3. 3

   Defrost the 520g fish if frozen, cut into chunks, add and simmer gently for 5-6 minutes until it flakes easily. Season.

4. 4

   Cook 300g rice following the pack and serve with the curry.