Kerala-style fish & potato curry with naan

• Frozen white fish fillets520g
• White potatoes400g
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)2
• Fresh ginger15g
• Medium curry powderstore cupboard15g
• Coconut milk (400ml tin)1
• Plain naan breads (4 pack)4

Plus salt and pepper. About £5.26 for the amounts used.

Method

1. 1

   Fry 1 chopped onion in a little oil for 8 minutes. Add 2 crushed garlic cloves, 15g grated ginger and 1 tbsp curry powder for 1 minute.

2. 2

   Add 400g potatoes cut into small cubes, 1 tin coconut milk and 200ml water. Simmer for 15 minutes until tender.

3. 3

   Add the 520g fish (defrosted if frozen) in chunks and simmer gently for 5-6 minutes until it flakes easily. Season.

4. 4

   Warm 4 naan breads following the pack and serve with the curry.