image 4

Serves: 4


600g white fish fillets monkfish, cod, skate cheeks, coley, and red fish.
1 tbsp vegetable oil
2 garlic cloves, 1 thinly sliced and 1 crushed
1 onion, finely chopped
2 tsp curry powder (mild or medium)
1 tbsp tomato purée
1/2 tsp sugar
1 bay leaf
2 tbsp crème fraîche
salt and freshly ground black pepper


Ready in:40min

Season the fish on both sides with salt and pepper. Cut into four equal pieces, if bought whole.

Heat the oil in a deep heavy-based frying pan with the sliced garlic. Cook until the garlic is golden, then lift out and discard, using a draining spoon.

Sauté the onion in the garlicky oil for about 5 minutes until transparent. Sprinkle over the curry powder and add the crushed garlic. Stir for 1 minute. Add 200ml boiling water and the tomato purée, followed by the sugar and bay leaf. Stir, cover and cook for 15 minutes over a low heat.

Place the fish in the sauce, cover, and simmer for 8–10 minutes or until tender.

Carefully lift out the fish with a draining spoon and place on a heated serving plate. Stir the crème fraîche into the sauce and taste to check seasoning. Remove the bay leaf. Pour the sauce over the fish and serve immediately.