Healthier fish and tomato curry

1 Heat the oil in a large saucepan over a medium-low heat. Add the onion and cook, stirring regularly, for 8–10 min until soft. Add the ginger, garlic, curry powder or paste and cinnamon stick, if using, and fry for 1–2 min. Stir in the passata, coconut milk, sugar and some ground black pepper. Simmer, stirring from time to time, for about 10 min.

2 Meanwhile, run your fingers along the fish to check for pin bones, prising out any you find with tweezers, then cut the fillets into chunky pieces (about 4cm).

3 Add the fish to the sauce, bring back to a very gentle simmer, then cook for 4–6 min, stirring very carefully a couple of times (you don’t want to break up the flakes), until the fish is just cooked through. It will continue to cook after you take the curry off the heat. Stir through the lime juice, then taste and add more ground black pepper if needed.