The RNLI Charity Fish Supper 9th to 11th of October

If you have come across this post on my blog you are probably wondering …who are RNLI!

Who are RNLI?

RNLI is a charity that saves lives at sea.  RNLI operate 24 hours a day and provide a 24 hour life boat search and rescue service around the UK and Ireland.  As they are a charity. RNLI rely on normal people like you and me to volunteer.  Whether it be on a lifeboat, a lifeboat station, on a beach, educating on sea safety at school or an event etc, without volunteers and donations this charity wouldn’t exist. To learn more about RNLI and how to support them in this great cause click here. Raised funds will help support, train, equip and keep lifesavers coming home safely to their loved ones.

If you really want to get stuck in straight away after reading this then why not host a fundraising supper in your home (yes you got it right charge people to eat your lovely fish!).  The RNLI Fish Supper runs from Friday the 9th to Sunday the 11th of October.  To learn more about how to take part click here.

and if your looking for some fishy inspiration then why not try this Fish and Tomato Curry!


Fish and tomato curry

Serves 3–4


2 tablespoons rapeseed or sunflower oil

1 large onion, sliced

2 teaspoons freshly grated ginger

3 garlic cloves, grated

1-tablespoon medium curry powder, or paste

1 cinnamon stick (optional)

300ml tomato passata

100ml coconut milk

½ teaspoon sugar

500g white fish fillets,

such as pollack, coley or sustainably caught haddock, skinned

Juice of ½ large lime

Sea salt and freshly ground black pepper


Coriander leaves

A few black onion (kalonji) seeds (optional)


Heat the oil in a large saucepan over a medium-low heat. Add the onion to the pan and cook, stirring regularly, for 8–10 minutes until soft.

Now add the ginger, garlic, curry powder or paste and cinnamon stick, if using, and fry for a minute or two.

Add the passata and coconut milk, the sugar, a pinch of salt and some pepper. Stir well and simmer, stirring from time to time, for about 10 minutes until rich and well blended.

Meanwhile, check the fish for pin bones, prising out any you find with tweezers, then cut into large pieces, about 4cm square.

Add these to the sauce, bring back to a very gentle simmer and cook for 4–6 minutes until the fish is just cooked through, stirring very carefully a couple of times (you don’t want to break up the fish if you can help it). Remember it will continue to cook after you have taken it off the heat.

Stir in the lime juice, taste and add more salt or pepper if needed. Serve straight away with rice.

Finish with a scattering of fresh coriander, and black onion seeds if you like.

Mrs J xx

Extract taken from River Cottage Light & Easy by Hugh Fearnley-Whittingstall

Photography by Simon Wheeler

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