COCONUT FISH CURRY

1 brown onion, thinly sliced 1 carrot, cut in half lengthways and thinly sliced 2 teaspoons finely grated ginger 1 tablespoon curry spice mix (see below) 1 cup water 1 x 400ml can coconut cream (shake well before opening) 1 tablespoon soy sauce 1 teaspoon sugar 600g skinless, boneless, white fish fillets 75g baby spinach leaves Juice of 1⁄2 lemon

❚ ❚❚1 teaspoon powdered vegetable stock 1 teaspoon ground turmeric 1 teaspoon curry powder

❚3 cups steamed jasmine rice

Heat a little oil in a large fry pan (or in a medium pot) on medium heat.

Cook onion for 2-3 minutes, until softened.

Add carrot, ginger and curry spice mix and cook a further 1-2 minutes, until fragrant.

Add water, coconut cream, soy sauce and sugar.

Bring to a simmer and cook for 4-5 minutes, until vegetables are starting to soften.

Pat fish dry with paper towels and remove any remaining scales or bones. Season with salt and pepper.

Place whole fish fillets into coconut sauce, ensuring sauce covers fish.

Bring to a simmer and cook gently for about 6 minutes, until fish is just cooked through.

Gently stir through spinach and lemon juice and season to taste with salt and pepper.

To serve, spoon steamed jasmine rice onto each plate or bowl and top with coconut fish curry.