Serves 4

1 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
2 red peppers, deseeded and chopped
½ tsp dried chilli flakes
1 tsp cumin
1 tsp curry powder
Salt and black pepper
1 x 400g tin of chopped tomatoes
1 x 400ml tin of coconut milk
650g white fish fillets, chopped into bite-sized pieces
Squeeze of lime juice

To serve:
Fresh coriander, chopped
Lime wedges
Crusty bread

1. Heat the olive oil in pot over a medium heat and cook the onion for 4-5 minutes until just softened.
2. Add the garlic and peppers and cook for one minute. Add the chilli flakes, cumin and curry powder and some salt and black pepper. Stir to combine and cook for a further three minutes.
3. Add the tinned tomatoes, then turn the heat to high and bring to a boil.
4. Stir in the coconut milk. Once boiling, reduce the heat to medium-low and simmer gently for 10-15 minutes.
5. Season the fish with salt, black pepper and a squeeze of lime juice. Add the seasoned fish to the curry.
6. Simmer for 4-5 minutes or until the fish is cooked throughout.
7. Scatter the curry with fresh coriander and serve with lime wedges for squeezing and some good crusty bread.

Per serving: 480kcals, 29.6g fat (22.3g saturated), 15.5g carbs, 8.4g sugars, 41.3g protein, 4.7g fibre, 0.19g sodium