Roasted peanut fish curry

Method

1. Heat the oil in a large non-stick saucepan and add the cumin seeds. Fry until sizzling and colouring. Add the onion and some salt and cook over a highish flame for three to four minutes, stirring once. Add the pepper to the onion and sauté for another few minutes or until the onions have coloured and the pepper is softening.
2. Meanwhile, blend together the tomatoes, ginger, garlic and the whole peanuts until smooth (I use a hand-held blender).
3. Add the ground spices to the onion mixture in the pan, give it a stir, then add the blended tomato mixture. Cook until completely reduced, about 15 minutes. It will be a thick paste and will release oil on the base of the pan.
4. Add the coconut and enough water to produce a thickish creamy sauce. Taste, adjust the seasoning and keep over a low heat. Add the fish and cook for four minutes, or until cooked through. Sprinkle over the crushed peanuts and serve.