Ingredients

• 1 green chilli
• roughly chopped
• pinch dried chilli flakes
• 2 tbsp vegetable oil
• ½ lemon
• juice only
• handful fresh coriander
• plus extra for garnish
• 1 tbsp vegetable oil
• 1 onion
• sliced
• 1 garlic clove
• crushed
• 1 large sweet potato
• peeled and chopped
• 1 tsp curry powder
• 1 tsp cumin
• 150/5oz cod or pollack fillet
• skinned and chopped (frozen is fine)
• ½ tin coconut milk
• 1 handful spinach leaves
• or 2 blocks frozen spinach
• defrosted and liquid squeezed out
• ½ lime
• juice only
• salt
• to taste

Directions

• For the spice paste
• place all of the spice paste ingredients into a food processor and blend until smooth. (You can use a pestle and mortar for this
• too.)
• For the curry
• heat the vegetable oil in a wok and gently fry the onion and garlic for 4-5 minutes
• or until softened. Add the sweet potato
• curry powder and cumin and continue to fry for further 5-10 minutes
• until the sweet potato has softened
• then add the fish and two tablespoons of the spice paste. Stir to coat the fish in the spices
• then add the coconut milk and bring to a gentle simmer.
• Stir in the baby spinach leaves
• lime juice and season with salt
• to taste. Cook for another 2-3 minutes
• then stir in the coriander.
• Spoon the curry into a bowl and serve.