Super Easy SPICY FISH RAGOUT

INGREDIENTS: (serves 2-3) 

for the curry:

1 lemon

3 cloves of garlic 

3 tablespoons onion marmalade/chutney

3 teaspoons baharat spice mix 

1 x 400g tin of plum tomatoes 

2x200g white fish fillets skin off, pin-boned

1/2 fresh chilli (sliced)

50 g green bean

50g baby spinach

for the flatbread (optional, you serve the ragout with tortilla or pita):

150g self-raising flour

1. Peel off thin strips of lemon zest and cut them into long, thin strips. Place a medium non-stick frying pan on medium-high heat with 1 tablespoon of olive oil. Crush in the peeled garlic through a garlic crusher and add along with the strips of lemon zest. Stir for 2 minutes until lightly golden, then add the onion marmalade and the spice mix to bubble for 1 minute until sticky. Pour in the tomatoes, breaking them up with your spoon. Add the chilli, the bean and the fish fillets, making sure they're covered by the sauce, and simmer on low heat for 15 minutes, then flake up and stir through the fish.

2. Toss the spinach with a squeeze of lemon juice and 1 teaspoon of extra virgin olive oil. Finish the curry with a squeeze of lemon juice and 1 teaspoon of oil, then season to perfection. Serve with spinach and flatbreads.

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3. For the flatbreads, pile the flour into a bowl with a pinch of sea salt, then whisk in 300ml of cold water. Squeeze in half the lemon juice and quickly beat until smooth.  Put a 20cm non-stick frying pan on medium-high heat. Spoon a ladleful of batter into the pan, then swirl it around and up the sides, pouring any excess back into the bowl. Cook for 2 minutes on one side only until just set and bubbly on top, and coming away from the sides, then ease out of the pan with a spatula, letting the pan cool slightly between flatbreads. Repeat, stacking them in a tea towel to keep warm.