Snapper fish curry

Snapper are a favourite NZ firm-fleshed fish.

2 onions
Garlic and ginger
2 tsp spice blend (see below)
1/2 tsp chilli powder
2 tsp turmeric
Can tomatoes
1 cup water
500g snapper

Spice blend

1 tsp black pepper
2 tsp paprika
2 tsp cumin
2 tsp coriander
1 tsp cardamom
1 tsp allspice

Fry onions, garlic and ginger until the onions start browning.
Add all the spices and cook for 1 minute.
Add the tomatoes and water.
Add fish, cover and simmer until fish is cooked (about 10-15 minutes).

Served with rice. (We use basmati rice).

Blueberry sponge pudding

1 tin blueberries (or blueberries in season)
50g butter
4 Tbsp yoghurt
1 tsp vanilla extract
1/2 cup brown sugar
2 eggs
1 cup standard flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp milk

Preheat oven to 200 degrees C.
Pour the blueberries into a baking dish.
Cream butter, vanilla and sugar.
Stir in yoghurt.
Beat in the eggs.
Sift flour, salt and baking powder and fold into mixture.
Stir in milk.
Spoon mixture over berries and bake for 40 minutes (or until sponge springs back when lightly pressed).
Serve with cream or ice cream.

Can be used with any other berries as desired.