4 x 175g hake fillets, pin boned, scaled and skin on
2 tbsp rapeseed oil
¼ butternut squash, deseeded and cut into cubes
1 onion, diced
2 cloves garlic, crushed
2cm piece of ginger, peeled and grated
½ red pepper, cored and cut into thin strips
½ yellow pepper, cored and cut into thin strips
½ green pepper, cored and cut into thin strips
½ red chilli, seeds removed and thinly sliced
2 tsp mild curry powder
2 tsp ground turmeric
1 x 400g can chopped tomatoes
1 x 400g tin coconut milk (Thai Gold brand, if possible)
100ml vegetable or fish stock
2 tbsp mango chutney
1 x 400g tin chickpeas, drained and rinsed
Juice of 1 lime
Handful of baby spinach leaves
Sea salt and freshly ground black pepper
Steamed basmati I rice, to serve
1 tbsp basil, chopped
1 tbsp coriander, chopped
