Fish curry
Ingredients
- 1 tsp. vegetable oil
- 2 onions, finely sliced
- 5 cm (2in) piece fresh root ginger, grated
- 1 tsp. each ground turmeric and coriander
- 1 tbsp. medium curry paste
- 4 tomatoes, roughly chopped
- 400 mL (13fl oz) fish stock
- 200 g (7oz) raw, shelled king prawns
- 300 g (11oz) white skinless fish - such as cod, haddock, coley or pollock - cut into 2.5cm (1in) cubes
- 200 g (7oz) frozen peas
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