SWEET AND SPICY FISH

Steps:

• heat the curry paste in a large saucepan and fry the onion for 3 mins until golden. Stir in the sliced pepper and coriander stems and cook for another 2 mins. Pour in the coconut milk, tip in the mango pieces and bring to the boil. Season to taste, turn down the heat and simmer for 5 mins until slightly thickened.
• Add the fish and cook for 3 - 5 mins or until it flakes easily. sprinkle the coriander leaves over the curry, just before serving and serve with warm naan breads.