Awesome Fish Curry →[More:]

1 tsp cumin seed
1 tsp mustard seed
1 small (or half large) onion, finely chopped
2-3 cloves garlic, crushed
Yellow Thai Curry Powder or paste
1lb firm white fish (cod, coley, etc., no skin) or you could use raw tiger prawns
Lemon Pepper seasoning
2 firm tomatoes, each cut into 8
Chopped fresh cilantro


In a large skillet drizzle a little light oil (such as sunflower or groundnut) and when it's hot add the cumin and mustard seeds. They should 'pop' in the oil.

Turn down the heat, add the onion and garlic and cook until the onion is slightly transluscent.

Add one tablespoon of either the curry paste or powder. It's important you use yellow Thai curry, not red or green because you need the subtleties of the flavours of lemongrass, turmeric and coriander that you get with the yellow curry. The red and green curry powders/pastes tend to be too heavy on the chillies and overwhelm the flavour of the fish. I use this one, which is more aromatic than hot.

Fry the curry paste/onions for a minute or so, then add the fish. Try not to stir it about too much, or the fish will flake and fall apart. It'll still taste great but won't look as pretty. If you're using raw tiger prawns you can give them a good old stir.

Add a good shake of lemon pepper seasoning (I use this brand, sold as 'Mimi's) and a little water, about a quarter of a cup. You don't need much liquid as the fish and tomatoes will give off liquid.

Add the tomato wedges, put a lid on the pan and leave it for five minutes on a low-ish heat. It should be simmering gently but not bubbling madly. Check after a couple of minutes to make sure it's not too dry. If it is, just add a touch more water.

Just before serving, sprinkle chopped cilantro over it. Lots and LOTS of cilantro.

Serve with plain white rice.