Jamaican fish curry

Ingredients

• 1/4 small potato, peeled (25g)
• 1/3 small onion, peeled (20g)
• 1/2 small red pepper, deseeded (30g)
• 1/2 garlic clove, peeled
• 1 heaped tbsp plantain, peeled (20g)
• 1/2 large cod (90g)
• 1 tsp vegetable oil
• 75ml water
• 1/2 tsp curry powder
• 70g tinned chopped tomatoes
• 1 tbsp frozen peas (20g)
• 15g white rice (1 portion)

Try serving with brown rice sometimes instead of white.

Method

1. Dice the potatoes. Boil for 10 to 15 minutes in unsalted water until cooked. Then drain.
2. Meanwhile, chop the onions, peppers, garlic and plantain.
3. Cut the fish into chunks, removing any bones.
4. Heat the oil in a pan, add the onions and peppers and cook for 5 minutes until softened.
5. Stir in garlic, water, curry powder, tomatoes and plantain.
6. Bring to the boil, then reduce the heat and simmer for 5 minutes until slightly thickened.
7. Add the peas, fish and potatoes. Cook gently for a further 5 to 10 minutes until the fish is cooked.
8. In the meantime, bring a pan of water to the boil and cook the rice for 15 to 20 minutes. Then drain.
9. Mash or blend the curry with the cooked rice until its smooth with soft lumps – check thoroughly for bones.
10. Serve quarter of the fish curry in a bowl.