Masala fish with spiced potatoes & peas

• Frozen white fish fillets520g
• Medium curry powderstore cupboard1 tbsp (15g)
• Lemons1
• White potatoes700g
• Frozen garden peas200g
• Brown onions100g
• Greek-style natural yoghurt100g
• Vegetable oilstore cupboard2 tbsp (30ml)

Plus salt and pepper. About £3.52 for the amounts used.

Method

1. 1

   Cut 700g potatoes into small cubes and boil for 6 minutes. Drain. Fry in 1 tbsp oil with 1 chopped onion and 1 tsp curry powder for 12 minutes until golden, adding 200g frozen peas for the last 3 minutes.

2. 2

   Defrost the 520g fish if frozen, pat dry and rub with 2 tsp curry powder, a squeeze of lemon and salt.

3. 3

   Fry the fish in 1 tbsp oil for 3-4 minutes on each side until it flakes easily.

4. 4

   Serve the fish on the potatoes with the 100g yoghurt and lemon wedges.