Yum, Healthy and mostly Fast Recipes

Make sure you use a firm white fish and prawns are optional in this spicy curry/stew, but if using, it's worth using the large tiger or king prawns. This is a beautifully, warming stew perfect for winter. Ingredients - serves 4 500 grams firm white fish, cut into 4 cm pieces 1 teaspoon extra virgin olive oil 1 onion, diced 1 large roasted capsicum, roughly chopped (optional - I used roasted red capsicum from a jar)  3 tablespoons curry paste or powder (depending on your preference & brand) 400g can crushed or cherry tomatoes  1-2 tsp chilli powder or sweet chilli sauce (optional) 400g can coconut milk or coconut cream 2-3 teaspoons fresh minced ginger or 1 tsp ground ginger 1 Broccoli cut in to small florets and stem sliced 2 cups Fish or Vegetable Stock Freshly ground sea salt To serve – steamed brown rice or soba noodles Method In a large pan, with a lid, on a medium heat, heat the oil. Once hot, add the onion and fry for 1 minute, add the capsicum, fry for a further 2 minute