Ingredients

• Serves Four

• 800g Ling fillets or similar firm fish. Cut into 3-4cm pieces

• Olive oil

• 2 x Celery sticks, washed and finely chopped. Reserve the leaves.

• 4 x Garlic cloves finely diced

• 3 x Teaspoons garam masala

• 1/2 x Cup white wine

• 1 x Tin Italian diced tomatoes

• 1 x Tablespoon fresh ginger, finely grated

• 1 x Tin coconut cream

• 1/2 x Cup raisins - optional

• 1/4 x Teaspoon Chilli - or more if you prefer

• 1/4 x Teaspoon black pepper

• 2 x Tablespoons lemon juice - Note: Important for this recipe

• Salt to your taste or special diet

Preparation

In a heavy based pan add olive oil and when medium hot add the onions, celery and garlic. Fry down until soft and caramelised then add the tomato paste and allow to sit for a few minutes to reduce bitterness

Next stir well then add the white wine to deglaze the pan then add the tomatoes, spices and raisins. Stir to bring everything together then add the fish pieces and the coconut cream

Gently cook for 20 minutes, allow to reduce a little then off the heat add the chopped parsley and the lemon juice.

Serve with a sprinkle of the reserved finely chopped celery leaves and arborio rice.