Keralan coconut fish curry

9 SmartPoints

Serves 4

1 small onion, roughly chopped 3 garlic cloves 2cm piece fresh ginger, sliced 1 tbsp hot curry powder Grated zest and juice of ½ lime 300ml reduced-fat coconut milk Calorie-controlled cooking spray

450g firm white fish fillets, cubed 200g cherry tomatoes, halved 100g baby leaf spinach 2 x 250g pouches microwaveable basmati rice

PUT the onion, garlic, ginger, curry powder, lime zest and juice in a small food processor with 2 tbsp of the coconut milk and whizz to a paste (or use a handheld blender). Mist a non-stick saucepan with the cooking spray and add the spice paste. Fry for 4-5 minutes to cook out the raw flavours. Add the fish to the pan and turn gently to coat in the spice paste. Pour the rest of the coconut milk into the pan and stir in the tomatoes. Bring to the boil and simmer gently for 5 minutes until the fish is cooked but not falling apart. Remove from the heat and stir in the spinach to wilt in the heat of the sauce. Season to taste. Ladle into warm bowls and serve with rice.