Thai fish and curry

INGREDIENTS

1 onion, diced
1 carrot, cut into sticks
2 cloves of garlic, minced
½ courgette, diced
3 cauliflower florets, separated
2 Tbsp of diced squash
2 Tbsp of peas
½ red pepper cut into strips
4 salad potatoes sliced ½” thick
½ pint of ready-made curry base or a jar of Thai curry
1 tin of coconut milk
1 Tbsp Thai 7 spice mix
Salt and pepper
Fresh coriander
Vegetable oil

For the fish:
1 Tbsp plain flour
1 Tbsp Thai 7 spice mix
1 tsp mild curry powder

METHOD

Heat 2 Tbsp of oil in a pan or wok
Fry the onion for 2 minutes on medium heat
Add the rest of the vegetables
Add ¼ pint of water
Cover and simmer for 8 minutes
Add the curry base
Cook for a further 8 minutes
Add the coconut milk
Add the coriander
Check the seasoning and adjust if necessary

To fry the fish:
On a shallow plate mix the flour, 7-spice and curry powder.
Season with salt and pepper
Heat 3 Tbsp of oil
Coat the fish fillets with the flour mix
Shallow fry on medium heat for 2-3 minutes on either side
Serve with saffron rice