Ingredients

• 1 tbsp oil
• 1 onion, sliced
• 1 pepper
• 2 red chillies, finely chopped
• 100g spinach
• 1 garlic clove, sliced
• ½ tsp mustard 
• ½ tsp ground coriander
• ¼ tsp ground turmeric
• ¼ tsp chilli powder
• ½ thumb-sized piece of ginger, grated
• 1/2 tin coconut milk
• 90ml water
• 2 white fish fillets, defrosted
• Salt and pepper, to taste 
• Cooked rice, to serve
  

Methods

1. Heat the oil in a large frying pan, add the onion and fry for 2 minutes.

2. Add in the peppers, chillies (add depending how hot you like it), garlic and mustard, and fry for another 3 minutes.

3. Add the ground coriander, turmeric, chilli powder, and ginger and fry for another minute.

4. Add the coconut milk and water. Bring gently to the boil and then simmer for about 10 minutes, until the sauce has thickened slightly.

5. Cut the fish into chunks. Season the curry with the salt and pepper, add in the fish and spinach, cover, and simmer gently for 4–5 minutes or until the fish is just cooked.

6. Serve with rice, cooked as per the packet instructions.