Simple fish curry David Herbert

Simple fish curry
Olive oil for frying
1 onion, finely sliced
2cm piece fresh ginger, finely chopped
2 cloves garlic, crushed
2 tablespoons Madras curry paste
Pinch crushed dried chilli
2 x 400g tins chopped tomatoes
450g white fish fillets, cut into large chunks
Handful uncooked prawns, shelled and de-veined
Small handful coriander leaves
Naan bread and basmati rice, to serve
Lime wedges, to serve
Fry onion, ginger and garlic in a large pan with a little oil until softened then add curry paste and chilli and cook for 2 minutes. (If curry paste is unavailable, substitute with 1 table¬spoon Madras dry curry powder.) Stir in tomatoes then simmer for 10 minutes until reduced slightly. Add fish and prawns and gently simmer for 3-4 minutes until seafood is cooked through. Scatter with coriander and serve with naan bread, steamed basmati rice and lime wedges. Serves 4