2. in a large pan add oil, the spices, onion, okra, garlic and chilli. Fry for 4 mins then add the tomatoes and cook for another 3 mins before adding the coconut milk.
3. Once the mixture is simmering add the fish and cook for 4 mins before adding the frozen spinach and potatoes. Add a little water if you feel more liquid is needed. Simmer for a further 4-5 mins.
4. Serve in a bowl topped with fresh coriander leaves and the naan breads.
Tips
You can substitute the on-the-vine tomatoes for a tin of chopped tomatoes.
I recently discovered that substituting the curry powder for garam masala works wonderfully.
To make it veggie, substitute a tin of chickpeas for the fish.
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