Spiced tomato fish

Yield: 4 servings

Measure Ingredient
1 ounce Butter; (25g)
1 large Onion - sliced
\N \N A pinch of Schwartz Cayenne Pepper
\N \N A pinch of Schwartz Turmeric
¼ teaspoon Schwartz Garlic Granules
1 teaspoon Schwartz Ground Coriander
1 teaspoon Schwartz Ground Cumin
1 teaspoon Schwartz Ground Fenugreek
1 \N 14 ounces ti chopped tomatoes; (400g)
1 ounce Creamed coconut - crumbled; (25g)
¼ teaspoon Salt; up to 1/2, up to
1 teaspoon Soft brown sugar
1 pounds White fish eg fillet cod - cubed or a; (450g)
\N \N ; mixture of white fish and prawns

Melt the butter in a large pan. Fry the onion until softened. Add the spices to the pan and stir-fry for another 1-2 minutes. Add the tomatoes, coconut, salt and sugar and gently bring up to the boil, stirring. Stir in the white fish, cover and simmer for 10 minutes. Add the prawns if using, reheat and serve.

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