Peter Howard's Fish curry, steamed rice and banana salsa recipe

Method

1. Mix together the banana, red and green capsicum, lemon juice and green chilli.
2. Heat the oil and cook the onion for 3 minutes.
3. Add the curry and cook for a minute, then pour in stock and coconut milk – simmer for 2 minutes.
4. Add the fish – cover and simmer for 10 minutes.
5. Remove from heat and mix cornflour with water.
6. Stir into the fish and put back on the heat. Simmer to thicken for 5 minutes.
7. Serve in large bowl with rice separate and the salsa on the side.