Hot Chili Fish Curry

15 g/1/2 oz polyunsaturated margarine
1 tablespoon curry powder 1 teaspoon chilli powder
2 onions, peeled and chopped
I clove garlic, peeled and crushed
600 ml/1 pine chicken stock
2 tablespoons tomato puree
3 tablespoons lemon juice
450 g/1 lb cooked white fish fillets, diced, or
225 g/8 oz peeled prawns
salt

Melt the margarine in a saucepan, add the curry and chilli powders and cook over a low heat for 1 minute. Add the onions and garlic and fry for 3 minutes. Stir in the stock, tomato puree and lemon juice. Cover and simmer for 1 hour. The sauce should be quite thick.

Stir in the'fish and cook for a further 10 minutes; if using prawns, cook for 5 minutes only. 'Taste and add salt if required. Serve with rice.

SER VES 4