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 lemon

3 cups steamed jasmine rice

1 teaspoon powdered vegetable stock

1 teaspoon ground turmeric 1 teaspoon curry powder

Heat a little oil in a large fry pan