Serves 4

Ingredients

12oz basmati rice
1 tbsp vegetable oil
1 large onion, chopped
1 garlic clove, crushed
2 tsps curry powder (or however much you prefer)
1tsp garam masala
1 tsp ground cumin
400g can tomatoes
½ pint vegetable stock
4 x white fish fillets, skinned and cut into chunks

Preparation method

1 The curry will only take 10-12 minutes to cook, so first put the rice on. Time things so that the rice and curry are ready together.
2 Heat the oil in a large, heavy based pan and sauté the onion for 2-3 mins; add the garlic and cook for another couple of minutes. Add the spices and fry for 1-2 mins longer.
3 Add the tomatoes and stock to the pan and bring to the boil. Reduce the heat until the sauce is simmering gently.
4 Add the fish to the curry sauce and cook for 4-5 mins. It’s ready when the fish flakes easily. Serve the fish curry immediately, over the rice.