Ingredients List



  1. Cook the onion in a large, heavy-based frying pan over medium heat until translucent. Make sure to add a bit of water if the onion begins to stick too much and take on colour.
  2. Add the chili powder and tomatoes and cook for 10 minutes. 
  3. Ladle 2-3 tablespoons of the tomato sauce into a small bowl and gradually mix in the almond butter to create a smooth sauce, making sure it's not too thick and dry - if it is, just add some more tomato sauce
  4. Pour the contents of the pan into the tomato sauce and mix well. 
  5. Add the fish to the sauce and cook for 10-15 minutes, the fish will break up, but this is fine. 
  6. Serve with brown rice and steamed broccoli.  

Note- Any leftovers are good on toast the next day!