3 cloves garlic, roughly chopped
3cm ginger, roughly chopped
1 green chilli, roughly chopped – remove the seeds if you don’t like it hot
tinned tomatoes, or 4 fresh tomatoes roughly chopped
1 tbsp coconut oil
1 red onion, diced
handful of spinach
1 tbsp garam masala
1 tbsp ground cumin
1/2 tbsp tumeric
1 x 400ml tin of full-fat coconut milk
500g haddock fillet, skinned and cut into large chunks
Juice of 1 lime
½ bunch of coriander, leaves only, roughly chopped
Blitz the garlic, ginger, chilli and tomatoes in a food processor until smooth, then leave to one side.
Melt the oil in a large frying pan over a medium to high heat. Throw in the onion and fry for 2 minutes, stirring regularly. Sprinkle in the garam masala, tumeric and cumin and fry, stirring continuously. Pour in the blitzed ingredients and bring to the boil before pouring in the coconut milk. Return to the boil again, then let it simmer for 2 minutes.
Add the haddock pieces to the curry, and bring back to a simmer. Through in spinach. Cook the fish for about 3 minutes, or until it is just cooked through.
Stir in the lime juice and coriander, then serve.