Speedy cod curry

Method - Place a large saucepan on a medium heat with 1 tablespoon of olive oil. Peel and finely slice the garlic then add to the pan and cook for 1 minute, or until turning golden. Stir in the curry paste and cook for a further minute. Add the mango chutney and tomatoes, breaking them up with a spoon, then bring to the boil and simmer for 2 minutes. Leave to cool slightly then blitz with a hand blender until smooth.

Method - Return the pan to a medium heat, stir in the chickpeas (juice and all) and bring to the boil. Add the fish fillets and simmer for 4 to 5 minutes, or until the fish is opaque and cooked through. Ripple through 2 tablespoons of the yoghurt, finely grate over a little lemon zest, squeeze in a little of the juice and season with sea salt and black pepper.

Method - Spoon into bowls and top with a dollop of yoghurt and some coriander leaves and slices of chilli, if you like. Delicious served with steamed rice, naan and a fresh salad.