Firstly, boil your rice. Heat the oil into a large cooking pot, and cook the onion and sweet potato for about 8 minutes.

Add the Curry Powder a little at a time, mixing it as you go, and cook for a further 2 minutes, stirring every half minute.

Add 200g of of the coconut milk, stock and (pre boiled) rice into the pot, and bring to the boil.

Reduce the heat and cook, covered, for 8 minutes.

Stir in the red pepper, fish chunks, peas and 30ml of the coconut milk (if you cant afford that much coconut milk, you can use 150/200ml coconut milk and 100/50ml whole/semi skimmed milk.

Put the lid back on and cookfor a further 5 minutes, stirring occasionally, until the fish is cooked.

Finally stir in the lime zest and juice.

Serve hot with a buttered crusty bun (optional)