Fish & Tomato Curry

and a lot of people became believers. After spending some time there, they retraced their steps back to Perga, strengthening the groups of believers in each place as they went. They prayed and fasted with the people and chose leaders from among them and left them in their care. They spent time preaching in Perga and Attalia and then sailed back to Antioch where they had started from. When they arrived, the people of the church there were eager to hear how things had gone on their travels. Paul and Barnabas gave them a full account of all that God had done through them – especially how he had opened the door to the non-Jews. The people were overjoyed and Paul and Barnabas stayed with them a long time. Such courage and persistence to keep going in spite of the opposition and violence they experienced. But as Paul was to write later “If God is for us, who can be against us” Next month – Managing Growth

For 3 - 4

Ingredients 2 tbsp veg or sunflower oil 1 onion sliced 2 teasp ground ginger 3 garlic cloves, grated or crushed 1 tbsp medium curry powder or paste 1 cinnamon stick (optional) 300ml tomato passata 100ml coconut milk 1/2 teasp sugar 500g white fish fillets, skinned

Juice 1 lime

Serve with basmati rice

Method 1. Heat the oil in a large saucepan over a low-medium heat. Add the onion & cook, stirring for 8 - 10 mins till soft. 2. Add the ginger, garlic, curry powder or paste & cinnamon if using and cook for 1 - 2 mins. Add the passata, coconut milk, sugar & some salt & pepper. Stir then simmer, stirring occasionally for about 10 mins till rich & well blended. The sauce can be made well ahead & the fish added just before serving. 3. Meanwhile remove any small bones in the fish fillets then cut into large pieces about 4cm square. Add to the sauce, bring back to a gentle simmer & cook for 4 - 6 mins till the fish is just cooked through, stirring gently a couple of times ( try not to break up the fish. It will continue to cook off the heat. 4. Stir in the lime juice, taste & season. Serve with the rice. Tricia Patston