Tandoori fish curry

Ingredients

4 fillets of fish

2 tsp each of finely chopped fresh garlic, ginger and turmeric (optional chilli)

1 x 270ml of coconut milk

1 tbsp of tandoori spice mix

Method

In a large pan or wok, heat a little oil on a medium heat and fry off your garlic, ginger and turmeric (optional chilli) Cook for 30 seconds and then add your spice mix and cook for a few seconds more until fragrant. Should smell pretty good right now!

Then add you fish and push down, add a little water if it is too thick. Simmer for 5-8 minutes, this will depend on the thickness of your fish. It should flake easily when done.

Serve with brown rice or basmati rice. I also had with steamed cauliflower, broccoli and green beans.

Tandoori spice rub

Makes 1/3 cup

Use this for beef, lamb or prawns

Ingredients

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons garam masala

2 teaspoons ground ginger

2 teaspoons paprika

2 teaspoons turmeric

1 teaspoon ground cardamom

1 teaspoon salt

1 ½ teaspoons white pepper

½ teaspoon cayenne or chilli powder

Method

Mix together and store in an airtight container.