Ingredients
2 tbsp olive oil
1½ tbsp minced garlic
1 x 400g tin plum tomatoes – chopped
2½ tbsp ground tandoori masala
2 tsp dark brown sugar
Juice of 1 lime
180g white potato (about 1 medium white potato) – washed, peeled, cubed
4 x 100g skinless and boneless white fish fillets, halved
Salt, to taste (optional)
Red chilli powder, to taste (optional)
Fresh coriander, to garnish – washed, chopped
Roti or rice, to serve
Method
Heat the oil in a frying pan and add the garlic. Sauté for 1 minute then add the tomatoes, ground tandoori masala, sugar and lime juice. Cook the sauce for 6–8 minutes until it reduces and thickens.
While the sauce is simmering, steam the potato until tender, then set aside. Once the sauce has reduced, add the fish fillets. Cover the fillets with the sauce and simmer on low heat for a few minutes until cooked through and flaky.
Once the fish is fully cooked, add the steamed potato to the curry and combine carefully with the sauce, trying not to break the fish pieces. Remove a serving for your baby and set aside. Stir salt and chilli powder (if using) into the main pan. Finish off the main adult serving and your little one’s serving with a sprinkle of coriander. Serve with roti or rice.