Berrynana Smoothie (1)

Tuscan Fish Stew – a firm family favourite

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Tuscan fish stew; the ultimate favourite in our house, well amongst everyone except Max (Richard’s son, the fussy eater) who opted for sausage and chips over this delicious feast… I despair I really do. We also had a rather heated 20 minute debate about him not wanting a vegetable with his sausage and chips, he was given the option of beans or peas – “neither”  he stubbornly exclaimed. Now this just doesn’t wash in Miss Friday’s house, everyone has to have vegetables and that’s that! Daisy (Richard’s daughter), on the other hand, well she devoured the fish stew.

You may recall that I have posted this recipe before, but as it’s so popular I’ve tweaked it a few times and thought there was no harm in sharing it once more. I honestly think that each time I cook this dish Richard falls in love with me a little bit more. I joke. But he does love it, and he always comments and makes sure I know how much he enjoyed it – then again they do say that the way to a man’s heart is through his stomach. In this case, I think it’s true. Few things make me happier than pleasing Richard with food. Given that he’s an excellent cook, there is often stiff competition – but he will never cook this one as well as I do. Note: that’s confidence, rather than arrogance.

What I love most is the lightness of the dish, it has such a fresh delicate flavour. It’s really not the sort of meal that sits on your stomach for hours after, which is a welcome relief after all the heavy festive foods that we’ve experienced over the past couple of months. Let’s face it, we all have leftover Christmas cake – and it has to be eaten right?

I’d advise you to buy the freshest fish you can afford, the flavours in the stew are so simple because it’s really all about letting the fish shine through. We bought the fish from a local market in Saffron Walden. Known for being a market town and famous for it’s rich heritage of buildings dating back to the medieval times, Saffron Walden is well worth a visit if your in the area. The market is held every Tuesday and Saturday throughout the year and hosts a wonderful array of stalls for foodies, everything from olives, meats, breads, fish and a huge fruit and vegetable stall (if you can bear the noisy del-boy esque market trader).

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Tuscan Inspired Fish Stew
 
Author: 
Recipe type: Fish
Cuisine: Tuscan
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Fresh fish (such as haddock, mussels, clams and king prawns)
  • 1 tbsp olive oil
  • Small red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 200ml white wine
  • 400g chopped tomatoes
  • 500ml fish stock
  • 2 medium red chillies, finely chopped
  • Juice of half a lemon
  • Parsley to garnish
  • Salt and freshly ground black pepper
  • Ciabatta loaf, sliced
  • 1 garlic clove, chopped in half
  • A handful of grated parmesan cheese
Instructions
  1. Heat the oil in a large casserole dish. Fry the onion until softened – around 5 minutes. Add the garlic and salt and pepper, fry for a couple of minutes.
  2. Add the wine and let it reduce for a couple of minutes, then add the tomatoes, fish stock and chillies and cook for 10 minutes.
  3. Meanwhile lightly toast the Ciabatta slices on both sides, rub them with a clove of garlic, pressing down firmly on the bread to flavour it with garlic. Top each slice with a little parmesan and return to the grill to melt.
  4. Meanwhile, add the seafood starting with the white fish, followed by the shellfish, lemon and parsley. Place the lid firmly on the casserole dish and allow to cook until the mussels and clams have fully opened and the fish is cooked through (this doesn't take long). Serve in warmed bowls with the cheesy garlic croutons.

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Berrynana Smoothie (1)

Puttanesca Mussels Recipe – and why I don’t diet in January

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I sit for what can only be described as a rare moment in time. I am alone in the house. No boyfriend, no baby and no boyfriends children – and I don’t even feel guilty that I am utterly enjoying my own company. Something very strange has happened to me since becoming a mother. My camera roll on my phone is filled with baby pictures, rather than foodie ones. I’ve found it impossible to find time to blog lately – something any new mother will surely understand. But I’ve missed it. Once Jemima is asleep I begin the long task of washing and sterilising her bottles, tidying away her toys and bath things, washing her clothes, making my dinner, clearing and washing up – there is just no time. Giving up my blog isn’t an option. It’s my one hobby that’s wholly mine – something I can get lost in, and really it’s an excuse to eat just about anything that takes my fancy. That’s not something I’m prepared to give up just yet.

Speaking of eating anything you like. I am probably in the minority as I’ve decided that starting a healthy eating regime in January just doesn’t make any logical sense. You’re already feeling blue, given that the glistening lights of the festive season are a distant memory and the bank balance is looking somewhat dire. Not to mention the fact that the cupboards are stacked with indulgent unhealthy leftovers. What’s a girl to do? Struggle through the entire month trying to resist the last few Quality Street or that delicious cheese that calls my name every time I open the fridge? No!

Rich and I decided that we’d eat our way through what’s left of Christmas and start our health kick when I return to work (after five months of maternity leave) on the 1st of February. So, I have about two weeks left to enjoy being that smug person that isn’t having a ‘dry’ January and eating salad every night of the week.

Today I wanted to share with you a recipe that I happened upon because of leftovers. This week I made a huge batch of my favourite pasta dish – spaghetti puttanseca and used the left over sauce with mussels. It was utterly delicious. Puttanseca is a wonderfully pungent tomato based sauce – with ingredients like anchovies, chillies and capers it really packs a punch.

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Puttanesca Mussels
 
Author: 
Recipe type: Main, Starter, Snack
Cuisine: Fish
Prep time: 
Cook time: 
Total time: 
This recipe will serve two as a main meal with bread and butter, or four as a starter.
Ingredients
  • 1kg Mussels
  • 50ml dry white wine
  • 75ml Scrumpy cider
  • 2 shallots, finely shopped
  • 1 tbsp olive oil
  • 3 cloves of garlic, finely chopped
  • ½ tsp of chilli flakes
  • 1 medium heat red chilli, roughly chopped
  • 5-6 canned anchovies in oil (reserve the oil)
  • 2 tbsp chopped parsley
  • 2 tsp of capers, drained
  • 10 black olives, roughly chopped
  • 400g chopped tomatoes
Instructions
  1. Start by cleaning and de-bearding the mussels in cold water. Discard any mussels that don't fully close when tapped. Place the mussels aside in a bowl.
  2. For the puttanseca sauce:
  3. Heat the olive oil in a pan over a medium heat and add the garlic, fresh and dried chilli and and anchovies (along with the oil from the anchovies). Allow to cook for a couple of minutes until the anchovies have melted away. Add the parsley, capers, olives and chopped tomatoes, turn the heat down to a gentle simmer and cook the sauce for about 20 minutes allowing the flavours to infuse.
  4. Place a separate large saucepan (with a lid) over a medium heat, add a little oil and fry the shallots until translucent. Add the mussels, wine and cider. Spoon in about 150ml of the puttanseca sauce and pop the lid on. Cook until all of the mussels have fully opened.
  5. Serve straight from the steaming pot with a stack of buttered bread and a sprinkling of freshly chopped parsley.

If shellfish isn’t your thing, you could always use up your leftover puttanseca sauce with grilled chicken and salad – that’s also great. And perfect if you’re watching your weight.

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Berrynana Smoothie (1)

Spicy Vegetable Rice with Prawns

I figured that if it’s good enough for Jamie Oliver and his 15 minute meals, it’s good enough for Miss Friday’s midweek meals. I’m talking about Uncle Ben’s Express Rice; I had a pouch of his Wholegrain Tomato and Basil Rice with Quinoa lurking in the back of my cupboard, which was the inspiration behind tonight’s dinner. Of course I had to pimp it up a little.

I’m a huge fan of short cuts, and I make no bones about it either – especially during the week when time is tight, or for those evenings where you’d rather not be slaving over the hot stove all night. Yes, even I have days like that.

So, using what I could find in my fridge (a few random left over vegetables) and store cupboard (herbs and spices) I created a speedy midweek meal that also happens to be wonderfully healthy. I had some jumbo king prawns to use so I decided to make this delicious spicy rice dish. It reminded me of a jambalaya, now I realise the ingredients are quite different, but you’ll appreciate what I mean from the picture.

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Spicy Vegetable Rice with Prawns
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Uncle Ben’s Express Tomato and Basil Wholegrain Rice
  • 225g cooked jumbo king prawns
  • 1 tbsp olive oil
  • 1 red pepper, small dice
  • 1 red onion, small dice
  • 1 courgette, small dice
  • 2 cloves of garlic, minced
  • Knorr herb infusion stock pot
  • 600g chopped tomatoes
  • 1 tsp balsamic vinegar
  • ½ tsp sugar
  • ¼ tsp spicy smoked paprika
  • ¼ tsp dried chilli flakes
  • Salt and freshly cracked black pepper
Instructions
  1. Heat the olive oil in a large pan over a medium heat. Add the chopped vegetables and garlic, cook for about 10 minutes stirring until the vegetables have softened. Season generously with salt and pepper.
  2. Then add the chopped tomatoes, stock pot, and vinegar, allow to cook for a further 2 minutes before adding the sugar, paprika and chilli flakes.
  3. Meanwhile, heat the rice in the microwave and add it to the pan, mix well to incorporate all of the vegetables.
  4. Finally, add the jumbo king prawns and simmer for 5 minutes. Serve immediately.

 

Berrynana Smoothie (1)

Smoked Salmon Carbonara

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Is there a dish you never tire of?

For me it has to be spaghetti carbonara, I simply love it. The delicious richness of the dish and the salty pancetta makes me very happy – okay it’s not the most adventurous dish, but it is without a doubt the best comfort food going. There is something so wonderful about sitting down with a big bowl of pasta and digging in. I recently made my carbonara recipe for my brother and he loved it too. Even Richard, who is not fussed with pasta dishes, admitted that it really is a tasty dish.

I’ve made the recipe so many times over the years that I really have perfected it – but sometimes I like to mix things up a little. I had some smoked salmon in the fridge that needed using, so I decided to try it in a carbonara recipe. It was wonderful -totally different from a traditional one of course, but very nearly equally as good.

I didn’t use it, but I think next time I’ll try adding a little lemon zest, I think it will really bring it to another level and give a good lift of freshness to the dish.

Ordinarily I’d scoff at anyone using cream in a carbonara recipe, but given that this isn’t your typical authentic recipe I’m not going to feel shameful about it.

Smoked Salmon Carbonara
 
Author: 
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 100g smoked salmon, torn into bite sized pieces
  • 175g fusilli pasta (or pasta of your choice)
  • 2 eggs
  • 100ml double cream
  • 50g parmesan cheese, grated
  • 2 tbsp freshly chopped chives
  • 1 tbsp of lemon zest (if using)
  • Pinch of salt
  • A good twist a fresh ground black pepper
Instructions
  1. Boil the pasta in a large pan of salted water until cooked al dente (firm to the bite).
  2. Meanwhile, pour the cream into a large bowl, break in the eggs and whisk well. Add the parmesan, chives, smoked salmon and salt and pepper stir. At this point you can add the lemon zest if using.
  3. Drain the pasta and return to the saucepan (off the heat), pour over the sauce and stir, ensuring the sauce fully coats the pasta. The residual heat from the pasta will cook the sauce but ensure the egg doesn’t scramble.
  4. Divide between two warmed bowls and scatter with a few snipped chives to garnish – and a little grated lemon zest if using.

 

Berrynana Smoothie (1)

Oysters Rockefeller

Oysters are like Marmite – they divide option the world over. You either love them or hate them. Personally I like them, but until last week I’d only ever tried them raw, which I’m guessing is the same for most people who have either tried them or eat them on a regular basis. Richard (the boyfriend) adores oysters and we were talking about baked oysters and both had to confess to never having tried them like this. Ridiculous for a foodie I know. So we went straight out and bought some so we could try a little recipe development.

If you’ve only ever tried oysters raw (even if you hated them) you have to try this recipe before ruling them out completely. They are totally different when cooked, both in texture and flavour.

The name Oysters Rockefeller is more of a method of cooking oysters rather than a recipe as such, the term Rockefeller actually means having oysters on the half-shell and topping them with various ingredients (often parsley and other herbs, butter, garlic and bread crumbs) they are then usually baked in the oven until cooked through.

We decided that the simpler the better, we went with seasoned parmesan and parsley breadcrumbs, garlic, spring onion and a little fried bacon. In my option they are not all that different to baked parmesan crusted mussels, if you’ve ever had them, just a little more moist and meaty.

This is going to become a definite staple for dinner parties, I figure that oysters are always a talking point anyway purely because they divide opinion so much, and perhaps even more so when you do something completely different that people haven’t tried.

This one probably doesn’t warrant an actual recipe to be typed up because it’s simple a case of shucking your oysters, popping them into a baking tray and topping them with a few delicious ingredients, but in case you want to do them exactly as I did I’ve included the ingredients and method below.

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5.0 from 1 reviews
Oysters Rockefeller
 
Author: 
Recipe type: Starter
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 20 oysters, shucked
  • 50g parmesan, grated
  • 2 slices of bread, whizzed into bread crumbs
  • 2-3 tbsp parsley, finely chopped
  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 4 rashers of bacon
  • 4 spring onions, finely sliced
  • 2 cloves of garlic, minced
  • Salt and freshly ground black pepper
Instructions
  1. Preheat your fan oven to 200 degrees
  2. Open the oyster shells with a shucker. Discard the top shell and loosen each oyster from the base of its shell, place them into a large roasting tin ensuring you keep as much liquid inside them as possible
  3. Blitz together the bread crumbs, parmesan and parsley. Set aside.
  4. Add the oil and butter to a pan and add the bacon, fry for 4 minutes until golden and crisp. Remove from the pan and set aside.
  5. Add the spring onions and garlic to the pan and fry until softened and cooked through, about 3 minutes - set aside with the bacon. Crumble the bacon and mix into the spring onions.
  6. Top each oyster with a teaspoon full of the spring onion and bacon mixture, followed by the bread crumbs.
  7. Carefully place the roasting tin into the oven and cook for 15 minutes.
  8. Remove the tray from the oven - the shells will be very hot so you will need to allow then to cool for a minute or so before handling.
  9. Serve immediately with lemon wedges

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Berrynana Smoothie (1)

My Top 3 Autumn Recipes

Steak & Ale Pie
Steak & Ale Pie
Tuscan Fish Stew
Tuscan Fish Stew
Pumpkin Spiced Latte
Pumpkin Spiced Latte

 

 

 

 

 

 

I’ve said it before, autumn is without doubt my favourite time of the year, the crisp golden leaves that litter the ground and all the promise of the Christmas festivities to come. There are many things that make this season so special, the first appearance of your winter woollies, misty mornings, duvet days and the heating going on for the first time. But, perhaps one of the best things about this time of year is the comfort food, it’s all about pies, pastries, casseroles and stews and I’ve been busy scanning the archives to bring you my favourite autumnal recipes.

Some dishes just seem to warm you from the inside out and the three recipes above will do just that. Each is special for it’s own merit, the steak and ale is one of my old favourites, a perfect combination of buttery pastry and rich gravy. Those of you who read my blog regularly (I’m hoping that’s a few of you) will know that the Tuscan Fish Stew is probably my best recipe to date and my boyfriend loves it, we make it all the time! And last but certainly not least is one of my newest recipes, but it gets a big thumbs up for seasonality and it was so delicious I couldn’t help but include it in my top three.

Berrynana Smoothie (1)

Fish Cakes with Poached Egg & Samphire

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So I’ve been utterly awful this week – I’ve eaten everything I’m not supposed to have, Slimming World has gone out of the window entirely and I’ve missed a session due to working late! When I say this week, my Slimming World week runs from Wednesday – Tuesday so I’m ending the week on an all time low. Damn you temptation!

As the autumn really sets in I just crave carbs and the stodgy foods I’m trying my hardest to avoid (until I’ve lost that 9 pounds at least!). But, having made myself feel like a right little greedy guts I decided that tonight only something healthy would do, but we had about a million left over spuds from our Sunday roast and that’s not exactly healthy! What could I do with them to make a healthy dinner? Mash them up, add some fish and serve them up with a poached egg and some vibrant salty samphire. Even the look of these fish cakes is enough to make you feel better about yourself.

I used kippers and plaice in this recipe (it’s what I found in the reduced section at the supermarket) but other fish works just as well, try smoked haddock or salmon, both will give a completely different flavour of course, it really depends on your taste. The kippers being such a strong flavour can overpower other ingredients so it needs punchy flavour that will stand up to it – such as dill (which happens to be the perfect partner for fish anyway).

If, like me, you are feeling the pinch this week and your body is crying out for something a little lighter and healthier then give this quick recipe a go. These fish cakes freeze really well so you can have some ready for another night when your not feeling much like cooking, but don’t want to opt for something unhealthy.

Serve them with some steamed samphire and a poached egg.

4.0 from 1 reviews
Fish Cakes with Poached Egg & Samphire
 
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
I used left overs from my Sunday roast to make the fish cakes (so I had potatoes, carrots and cabbage). I then used a blender to wizz everything together and served the fish cakes with samphire and a poached egg. If you can't get hold of samphire then you can serve them with asparagus or green beans. The recipe makes about 6 fish cakes (but they freeze really well)
Ingredients
  • Left over roast or mashed potatoes
  • Left over carrots and cabbage (from your Sunday roast)
  • 3 kipper fillets (or other fish)
  • 1 plaice fillets (or other fish)
  • 1 tsp chilli flakes
  • 1 tbsp chopped dill
  • 1 egg
  • Fresh breadcrumbs
  • salt and freshly ground black pepper
Instructions
  1. Start my placing the potatoes, carrots and cabbage in to a blender - pulse until broken into small dice, remove the mixture to a bowl.
  2. Now add the fish to the blender with the dill, chilli flakes, egg and seasoning, blend until you have a smooth paste. Add this to the potatoes and mix well to combine.
  3. Spoon out about 4 tablespoons of the mixture into your hand, roll into a ball and press flat, press the fish cake onto the breadcrumbs on both sides.
  4. Pop the fish cakes onto a baking sheet and place into the oven for about 20-25 minutes.
  5. Serve on a bed of steamed samphire and top with a poached egg.

 

Fish-Stew

Tuscan Inspired Fish Stew with Cheesy Croutons



“That’s the best thing you’ve ever made for me” said the boyfriend to the girlfriend – WOW – what a statement! Obviously I’m more than happy with that. Hopefully you’ll love this recipe as much as Richard did. I must say I rather enjoyed it myself. It’s a tomato based fish stew with delicious cheesy garlic croutons. If you’re watching your weight (it is January after all), then you can have this stew without the croutons, but I’m sure one wouldn’t hurt.
I absolutely love seafood, especially mussels and prawns, but you really could make this with any fish, monkfish would work very well as it’s about as robust as fish comes, making it perfect for stew. This is a Tuscan recipe, inspired by a recipe I found in my Italian Cookery Course book and resembles many fish stews. I decided to make it using a cooked seafood selection, which makes it super quick and fuss free; no shelling and pre-cooking necessary.
There is something quite wonderful about a crispy, cheesy garlic crouton to mop up your deliciously fresh fish stew. I popped in a couple of finely chopped green finger chillies too, which isn’t typically Italian, but it really works. You get a devilishly spicy note which makes this dish perfect for a cold evening. If you don’t like very spicy food then you can omit the chillies, or take the seeds out – but I simply love spicy food.
Cooked seafood selection (mussels, prawns and squid)
3 tbsp olive oil
Red onion, finely chopped
3 garlic cloves, finely chopped
200ml white wine (preferably something Italian)
400g chopped tomatoes
750ml fish stock
2 green finger chillies, finely chopped
Parsley to garnish
Salt and freshly ground black pepper
Ciabatta loaf, sliced
1 garlic clove, chopped in half
A handful of grated cheese (such as parmesan or pecorino)
Heat the oil in a large casserole dish. Fry the onion until softened – around 5-7 minutes. Add the garlic and salt and pepper, fry for a couple of minutes.
Add the wine and let it reduce for a couple of minutes. Add the tomatoes and chilli and cook for 10 minutes. Add the fish stock and leave to simmer for a further 10 minutes.
Meanwhile lightly toast the Ciabatta slices on both sides, and then rub them with the sliced clove of garlic, pressing down firmly on the bread to flavour it with garlic. Top each slice with a little cheese and return to the grill to melt.

Meanwhile add the seafood and parsley leave for a few minutes then serve in warmed bowls with the cheesy garlic croutons. 
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Smoked Haddock Fishcake with Soft Poached Egg & Green Beans

With the festive season well and truly upon us, I am growing increasingly excited about my Christmas dinner and all the other delicious food I’ll undoubtedly consume over the next week or so. Indeed, there could be no better time for a foodie than Christmas and I can’t wait to get stuck into my festive menu. This year I’ll be making curried parsnip soup, turkey with all the trimmings and a panettone bread and butter pudding. That said, the week leading up to the big day has inspired me to try and be a little healthier, so I opted for a homemade fishcake, with my favourite yellow fish, dyed smoked haddock. If you are not ordinarily a fan of fish, I urge you to try it smoked; it boasts a whole different flavour.   

This recipe is certainly a gathering of some of my favourite ingredients, and there is nothing better than the wonderful liquid gold of a softly poached egg spilling out onto your crispy delicious fishcake with a generous pile of steamed green beans. This dish can be prepared ahead (the day before) and is certainly an attractive one, which I think makes it perfect for a dinner party.

Serves 4

8 large potatoes, such as desiree
2 dyed, smoked haddock fillets
400ml milk
3 tbsp freshly chopped chives
1 finely chopped green chilli
Pinch of nutmeg
200g fine green beans, trimmed
6 eggs
2 slices of slightly stale bread
1 lemon
Salt and freshly ground black pepper

Preheat the over to 180⁰C

Break two eggs into a flat dish and whisk. Place the bread in a blender and blend until you have crumbs, place the breadcrumbs into another flat dish and set the two dishes aside.

Boil and mash the potatoes, adding a splash of milk and a pinch of salt and pepper, set aside while you poach the fish.

Pour the milk into a large pan; add the fish, nutmeg and half of the chives, season well. Allow the fish to poach gently in the milk for about 5-6 minutes. Remove the fish from the pan and flake onto the mashed potatoes with the chilli and zest from the lemon, mix well to combine. At this point add two tablespoons of the hot milk from the pan and the rest of the chives.

Allow the mashed potato mix to cool enough to handle then shape into fishcakes, dip each fishcake into the egg mixture and then into the breadcrumbs. Once you have completed all of the fishcakes heat a little oil in a frying pan and brown them on each side. Transfer the fishcakes to the oven and cook for 20 minutes.

Meanwhile, steam the green beans and poach the eggs.

Serve each fishcake topped with a poached egg and sprinkled with chives. Add the green beans and a wedge of lemon for squeezing. 

Fish-Curry-NEW

Fish vs Chicken – and a healthy curry recipe to boot



I’ve been eating an awful lot of fish lately; partly because I love it, but also because I’m trying to trim up a little. Heck, I even went running last night (for the first time in ages), and my poor legs are feeling it today. But it felt great, and I always find when I’m exercising I don’t want unhealthy food, perhaps it’s because I know how hard it is to run off a two finger Kit-Kat – that’s the equivalent of running a mile. Yep, that’s right a whole mile. However, as much as I strive to be good and eat the right foods, I’m never going to be able to stop eating curry, that’s a fact. So, how do I make curry healthy? Humm… this is certainly a difficult one, but a few swaps here and there all help to lessen the calories. This fish curry was absolutely sublime and so healthy; I’ll definitely be making it again, and again.

Whilst chicken may be higher in protein than most types of fish, the fat and calorie quantities speak for themselves. A typical portion of fish will contain half the calories of the same portion of chicken. I’ve done my research you see, the following comparison was taken from Two Foods, which is an amazing website I’ve recently discovered. The site allows you to compare the calorie, carb, fat and protein levels of two different foods, so making the right (healthy) choice is easy.

Another option would be to make a vegetable curry; there are so many wonderful vegetables that can transform a curry into an array of flavour and colours. Swap the fatty double cream for low fat natural yoghurt and avoid using butter or ghee. I know they are tasty, but they also make you fat and honestly you probably won’t even notice the difference.

Having decided that fish is the best way forward, I’ve since been experimenting with various fishy dishes and you can expect to see more over the coming weeks, as long as I don’t fall of the wagon and find myself gorging on pasta. It’s a possibility; I’m only human after all. 

Serves 2

1 small white fish fillet (cod or haddock), roughly chopped
Handful of peeled cooked prawns, frozen
200g chopped tomatoes
1 white onion, quartered
1 red pepper, roughly chopped
2 cloves of garlic, minced
2cm piece of ginger, minced
1tbsp lemon juice
1 tsp chilli flakes
1 tbsp cumin
1 tbsp garam masala
1 tsp black mustard seeds
1 tsp ground coriander
1 tsp turmeric
150g natural yoghurt
400ml fish stock
Handful freshly shopped coriander to garnish

Toast the mustard seeds in an oil free pan for about 30 seconds. Set aside. Using one tablespoon of vegetable oil fry the onion and pepper pieces until soft, the onion should have some colour. Remove from the pan and set aside.

Add the garlic and ginger to the pan, with a little more oil, if required, cook until lightly coloured, then add the mustard seeds, chilli flakes, cumin, ground coriander, garam masala and turmeric. Allow the spices to cook until fragrant; do not allow them to burn or the curry will taste bitter.

Add the pepper, onions, chopped tomatoes and the stock and simmer for 10 minutes. Add one tablespoon of lemon juice and the fish and prawns and continue to cook for about 3-4 minutes. Once the fish is cooked add the yoghurt and stir well. Serve immediately garnished with freshly chopped coriander.