Coconut fish curry

• White fish fillets, frozen480 g
• Coconut milk (tin)1 tin
• Chopped tomatoes (tin)1 tin
• Brown onions150 g
• Garlic3 cloves
• Fresh ginger¼ piece
• Basmati rice300 g
• Baby spinach100 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, mild curry powder. Missing any? You can add them to your shop on the shopping list.

Usually contains: Fish.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the rice on to cook following the pack instructions.300 g basmati rice
2. Chop the onion. Heat a tablespoon of oil in a wide pan over a medium heat and cook it for 6 minutes until soft. Grate in the garlic and ginger, add 2 teaspoons of curry powder and stir for 1 minute.150 g brown onions3 cloves garlic¼ piece fresh ginger
3. Add the chopped tomatoes and the coconut milk and simmer for 10 minutes. Cut the fish into large chunks (it can go in frozen), lower into the sauce and cook gently for 6 minutes (9 from frozen), until it flakes. Stir in the spinach at the end if you are using it. Season with salt and serve with the rice.480 g white fish fillets, frozen1 tin coconut milk1 tin chopped tomatoes100 g baby spinach

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