Instructions: Bring 1/3 pint / 190ml of water to the boil in a saucepan. Add raw fish and bring back to the boil for two minutes. Place a tight fitting lid on the saucepan and turn off the heat. Leave the fish to cook in the steam. Cook beans in a saucepan for 2 minutes and put straight into cold water. Cut potatoes into pieces and boil for 10 minutes. Chop chili, discarding seeds and membrane. Heat oil, fry cooked potatoes until golden brown. Add chopped chili, garlic and curry paste - cook for 1-2 minutes. Mix the liquid from the fish with the creamed coco nut (or use a tin of coconut milk) and add to the curry. Add sugar and simmerfor 2-3 minutes. Add the beans and heat through. Add the fish and coriander. Serve with poppadoms and a squeeze of lime juice.

NOTES : In September many students move away from home and find themselves catering on a budget. Use the cheapest fish and vegetables available..

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