1. Blitz all curry paste ingredients together in processor to smoothish consistency. 2. Preheat oven 180°C. 3. Portion fish and marinate in paste for a few mins (reserve about 2Tbs of the paste). 4. Using a big frying pan, sauté onions in olive oil and then push to side of pan. 5. Add marinated fish and lightly brown the fish on each side for about 1 minute and then evenly distribute onion back over the top. 6. Add coconut cream and 2 tablespoons of remaining curry paste and continue to cook on medium heat for about ten minutes. 7. Sprinkle the spinach over the top and wack in the oven for a further ten minutes; the sauce will reduce a little and thicken. The cooking time can vary with the thickness of fillets, ready when fish falls apart easily with knife. 8. Garnish with fresh coriander and a squeeze of lemon. 9. Best served with rice or couscous. ---------------------------------------------------------------------------
Nutrition
Ingredients
