Fish Curry with Lemon and Coriander

Ingredients

• 20 sprays vegetable oil
• 1 sprig coriander
• 250 g cod fillets
• juice of 1 lemon
• 6 large prawns
• 1 tsp sea salt
• 400 g chopped tomatoes
• 1 tsp coriander seed
• 1 tsp cumin
• 1 tsp curry powder
• 2 cloves garlic
• 1 cup onions, chopped
• 1 green hot chilli pepper

Directions

1. Use any firm white fish fillets, like cod, haddock or halibut. Sprinkle them with half the salt and the lemon juice on both sides, and leave to stand while you chop the onions and chilli and mince the garlic. Use more or less chilli to your own taste. You can use chilli powder, flakes or dried chilli if you don't have fresh.
2. Fry the chopped onions, minced garlic and chopped chilli in a little spray oil in a flat bottomed pan with a lid. Crush the coriander seeds (or use ground coriander) and add with the cumin to the onions and fry for a minute more. Add the chopped tomatoes (fresh or a tin) and cook for another 5 minutes.
3. Lay the fish fillets in the pan, and ensure you cover them with the tomato mixture. Sprinkle with the remainder of the salt, the curry powder (use garam masala if you can get it) and the chopped coriander.
4. Cook the fish for a few minutes until the flesh just turns white. Add the prawns and turn in the hot sauce.
5. Serve with plain boiled rice or a small naan bread, garnished with a little more fresh coriander and lemon wedges.