10-minute recipe - White fish - use: vadouvan

• Pat the fish dry with kitchen paper.
• Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the fish for 3 minutes per side. 
• In the last minute add the ketjap and sambal to taste (see Tip).

Tip: If you don’t have ketjap at home, you can substitute by combining equal parts soy sauce and sugar.

• Add the African-inspired herb mix and cooking cream to the curry, along with the water (see pantry for amount) and crumble in the stock cube. Bring to a boil.
• Cut the lime into six wedges. Squeeze one wedge per person into the curry. 
• Season the curry with salt and pepper to taste.