Quick white fish curry

Ingredients 
Serves: 4 

• 600g white fish fillets
• 1 tbsp vegetable oil
• 2 garlic cloves, 1 thinly sliced and 1 crushed
• 1 onion, finely chopped
• 2 tsp curry powder (mild or medium)

• Method
  Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Season the fish on both sides with salt and pepper. Cut into four equal pieces, if bought whole.
  2. 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.
  3. 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.
  4. Place the fish in the sauce, cover, and simmer for 8–10 minutes or until tender.
  5. 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.
• 
  

• 1 tbsp tomato purée
• 1/2 tsp sugar
• 1 bay leaf
• 2 tbsp crème fraîche
• salt and freshly ground black pepper