Ingredients

2 tbsp olive oil
2 onions, sliced
1-2 Bokkom Biltong pieces, finely chopped (optional)
1 garlic clove, crushed
1 cm fresh ginger, grated
450 g tomatoes, cut into chunks (or a 400 g tin chopped tomatoes)
1 star anise
2 tsp tikka curry powder or paste
400 g can coconut milk
4 Fish With A Story Cape Bream fillets
150 g sugar snaps
150 g spinach / chard, shredded
½ small pack coriander, roughly chopped
1 lime, cut into wedges
chilli, optional

Method

1. Heat half the oil in a large, wide saucepan over a medium heat and add the onions. 
2. Cook for 8-10 minutes with the lid on, stirring occasionally until softened and starting to colour, adding a dash of water up to 200 ml if needed to avoid browning.
3. Add the sliced Bokkom Biltong, garlic, tomatoes and star anise, and fry for 5 minutes until the tomatoes begin to collapse. 
4. Add the curry paste, fry for 2 minutes more, then pour in the coconut milk and bring to the boil.
5. Simmer for 10 minutes before adding the sugar snaps and chard. Cook for 2 minutes then remove from the heat.
6. Meanwhile, heat a large frying pan with the remaining oil. Add the fish, skin side down to the pan, and allow it to cook for 4-5 minutes before moving it, allowing the skin to crisp, then turn and repeat for 2-3 minutes until just cooked through. Turn off the heat. 
7. Serve the curry with the fish on top. Serve with rice, lime wedges & some coriander.