Cod & spinach yellow curry

• garam masala↗1 tsp tsp
• turmeric↗1 tsp tsp
• smoked paprika↗1 tsp tsp
• cod↗250g g

  fillet, cut into bite-sized chunks

• groundnut oil2 tbsp tbsp

  (or any flavourless oil)

• onion↗1

  finely sliced

• garlic cloves↗2

  finely sliced

• ginger↗thumb-sized piece

  grated

• coconut milk↗400g can g
• fresh spinach↗100g g
• cooked basmati rice↗

  and naan bread, to serve (optional)

Step-by-step instructions

1. 1

   In a small bowl, combine the spices. Coat the fish with half the spice mixture and some seasoning. Set aside.

2. 2

   In a medium lidded frying pan, heat the oil over a medium heat. Add the onion, garlic and ginger, and fry for 8 mins until softened. Add the remaining spice mix and gently cook for 1 min to release the flavour of the spices.

3. 3

   Pour in the coconut milk, bring to the boil and simmer for 3-5 mins to reduce slightly, then add the cod and spinach. Pop the lid on and continue to cook for 5 mins or so until the spinach has wilted and the cod is cooked through. Season to taste and serve with basmati rice and naan bread, if you like.