Use your favourite fish to make this quick coconut curry – the fish is coated in a spice rub then pan-fried to deliver maximum flavour.

Direction

1. Mix all the ingredients for the spice rub and sprinkle 1 tablespoon of it over the fish fillets. Rub in gently until lightly coated all over, then set aside.
2. To make the sauce, heat a tablespoon of the oil in a medium non-stick saucepan. Gently fry the onion, ginger and garlic for 5 minutes, or until softened and beginning to colour, stirring regularly.
3. Put the remaining rub, the fried onion mixture, 1 teaspoon salt and all the remaining ingredients for the sauce in a food processor or small blender and blitz until smooth. You will need to remove the lid a couple of times and push the mixture down with a spatula.
4. Pour the sauce into a small non-stick frying pan and cook gently for about 8–10 minutes, or until all the flavours have blended together, stirring occasionally. Add a little water if the volume of liquid reduces too much before the sauce is ready.
5. Meanwhile, cook the fish. Place a non-stick frying pan over a medium heat and, when hot, add 2 teaspoons oil. Cook the fish for 3–4 minutes on each side, then transfer to the pan with the sauce and cook for a further 2–3 minutes, or until just cooked, adding extra water or coconut milk if needed. Serve with freshly boiled basmati rice.