Diana, Whakatane.

Spicy fish. 3 minutes to prepare, 12 minutes to cook. Serves 2 people. Ingredients: 1/2 teaspoon each of salt, cumin, turmeric; 1 teaspoon of chilli powder (if you think this is too hot, use half the amount), 2 tablespoons of groundnut oil, 2 cloves garlic peeled and sliced, 250g fish fillet cut into 50mm pieces, 200ml canned coconut milk, and coriander leaves to garnish. Mix together the spices with 1 tablespoon of water and set aside. Heat oil in pan, put in garlic until lightly browned. Add fish and sauté for 2 minutes. Stir in spices and cook for another minute. Pour in coconut milk, cover and simmer for 3 minutes.