I didn’t used to buy frozen fish because it doesn’t pan fry very well but it’s brilliant for fish pie and curries so now I keep some in the freezer. I usually have garlic and ginger knocking about, either fresh or jarred, so I can make this curry with stuff in the cupboards. The only fresh ingredients are lime, spring onion and tomato (which I forget to include in the ingredients photo). It’s light and fragrant but still feels comforting especially once you add some rice and bread. I use bass and smoked haddock but you can use any firm fish like cod, haddock or bass.

INGREDIENTS
Serves 2 Adults
500g frozen fish (this is heavier than fresh fish)
2 spring onions
1 large tomato
1 large chilli or 2 small ones
5 garlic cloves
25g ginger
2 tbsp soy sauce
3 tbsp tamarind paste
400ml coconut milk
1 tbsp vegetable oil
1/2 tsp salt
1 lime

• Make sure the fish is completely defrosted before using. It’s easier to cut before it’s completely defrosted and this will help the fish defrost faster too. Finely chop the garlic, ginger and chilli (remove the seeds if you want a milder curry). Put 1 tbsp of vegetable oil into a large skillet on a medium heat. Cook gently for 3 minutes making sure the pan isn’t too hot, you don’t want the garlic to burn.
• Finely chop the spring onion then deseed (use a teaspoon to scoop out the seeds from inside) and dice the tomato. Add the fish to the pan and sprinkle over the salt then add the tamarind paste, soy sauce and 3/4 of the chopped spring onion. Cut the lime in half then squeeze over the juice of both halves.
• Pour over the coconut milk and stir to combine everything. Cook gently for 6-7 minutes until the fish is cooked through. Dish up the curry and finish with the rest of the spring onion and chopped tomato. Serve with rice and/or naan bread.