Serves 2.

Ingredients

• 2 Sainsbury’s Basics frozen white fish fillets, defrosted and chopped into large chunks
• Optional: handful of defrosted frozen prawns
• 1 onion
• 1 red pepper
• 2 fresh chillies
• small (160ml Waitrose Essentials) tin of coconut cream
• 3 cloves of garlic
• tin or carton of Basics chopped tomatoes
• 3 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp turmeric powder
• thumb-sized piece of fresh ginger
• small handful of fresh coriander
• 1 tbsp vegetable oil

Method

To make the paste, whizz up in a blender the chillies, ground coriander, cumin, ginger, turmeric & garlic.

Fry the onions and red peppers in some oil, add the paste – fry for a bit more so the spices seep into the oil, then add the tomatoes and coconut cream. Bring to the boil, add the fish and simmer for 20 minutes with a lid on. Add some chopped fresh coriander at the end, and serve with boiled basmati rice. Delicious and warming on a dark and stormy winter’s night waiting for Sherlock to come on TV.

I’d have taken a photo, but it didn’t hang around long enough.

I was making a chicken curry and a vegetable curry and somehow ended up making a mushroom one and a potato one as well. I think the potato one was the best of the bunch, followed by the mushroom. Here’s how I made it.

• 4 large potatoes
• 1 tsp mustard powder (recipe called for seeds but I didn’t have any)
• 1 tsp cumin seeds
• 1 tsp chilli powder
• thumb-sized piece of fresh ginger, minced or finely chopped
• half a tin of chopped tomatoes
• 1 tsp sugar
• 1 cup water
• 1 tsp ground coriander
• 1 tsp cumin powder
• chopped fresh coriander to garnish

Peel and chop the potatoes into 1 inch cubes. Parboil for a few minutes. Don’t let them turn to mash.

Fry the mustard and cumin seeds in some hot vegetable oil. You’ll know when they’re done because the seeds will start popping and you’ll start to choke. Add the chilli powder and ginger and stir vigorously for 1 minute. Then add the drained potatoes, tomatoes, sugar and water. Simmer until the potatoes are cooked through, then stir in the cumin and coriander powder and serve with a sprinkling of fresh chopped coriander on top. Rather hot, and great as a side dish with any curry.