Fish Curry

I had fish for tea tonight, but fancied a change, so I cooked the fish in some aubergine curry I had in the freezer.

I used monkfish which is lovely and meaty, and just placed it on top of the hot curry and put the lid on the pan for about 8 mins, so the fish just steamed.

It was lovely - the creaminess of the fish went really well with the spicy sweet curry.

For those of you that can't have fish yet, I'm wondering if you could do this with chicken nuggets...