Ingredients

• 2 tbsp vegetable oil
• 2 garlic cloves
• crushed
• 1 small onion
• chopped
• 2 green chillies
• split lengthways
• 1 tbsp tomato purée
• 1 tsp turmeric
• ½ tsp chilli powder
• ½ tsp curry powder
• 3 clementines
• peel only
• 400g/14oz cod fillet
• cut into bite-size chunks
• large handful fresh coriander leaves
• fine sea salt
• 180g/6oz spinach
• rinsed
• 2 cloves crushed garlic

Directions

• For the curry
• place a large lidded pan over a medium heat and add the oil. Add the garlic and onion and cook until softened. Add 1 teaspoon salt and if the onions stick to the pan add splashes of water.
• Add the chillies and tomato purée and cook for 2 minutes. Add the turmeric
• chilli powder and curry powder. Add a little water and cook for 5–7 minutes
• or until the oil rises to the surface.
• Meanwhile
• thinly slice the clementine peel and add it to the pan with the 200ml/7fl oz water (or clementine juice). Cook for 10 minutes
• or until the peel has melted down.
• Add the cod
• stir and put the lid on. Cook for a few minutes
• or until firm
• white and cooked through. Remove from the heat and add the coriander.
• Put the spinach in a large pot with the garlic and a pinch of salt. Dry steam on a low heat for 3 minutes
• until wilted right down; it should keep its bright-green colour. Dry steaming is cooking without any oil; rinsed spinach has enough moisture on it to steam it and cook the garlic.
• Serve the fish curry with the spinach on the side.