Delia's thai fish curry with mango

I absolutely love this recipe. Delia’s fish curry is extremely fresh and also simple to make. My only qualm - that there are not any vegetables in there – is easily fixed by tossing in some sliced red peppers or courgettes and a few red onions.

I recommend using reduced-fat coconut milk as the reduction of calories outweighs any extra creaminess. Actually, with all the mango in the curry, full-fat coconut milk can make the curry that bit too sweet.

Making the curry paste from scratch is absolutely delightful, and in my opinion, negates the need for those little jars that clutter the refrigerator door shelf. While I really like Bart’s curry pastes, the homemade version, fresh and lively, beats it any time. Blitz the ingredients – garlic, chilli, onion, lime juice and zest, shrimp paste and nam pla (fish sauce) – with a hand blender. Any fish will do, though I like using black halibut.

Serve with brown basmati rice (50 g per person is the recommended serving size).