Good handful of baby spinach shredded, washed and shredded
1/3 small red capsicum, cut into small cubes
Good grinding of black pepper
Handful of fresh coriander
Heat the oil in a non-stick frying pan. Add the whole spices, including the chilli for extra heat, cook for 15 seconds. Add the ginger and cook until starting to colour. Add the peppers and cook for 3-4 minutes
Add the sauces from both packets and the tomato puree and bring to a boil. Add the fish and spinach and cook until the fish is cooked through, around 4-5 minutes. Add a splash of hot water, if necessary, so that the curry is lightly creamy but not gloopy. Check and adjust seasoning, adding some black pepper as well as shaking the coriander into the curry.
Cookies are small files which are stored on your computer. They allow us to improve your browsing experience by remembering your
preferences each time you visit and gather browsing information in order for us to review the content to provide the best browsing
experience possible. If you wish to change your cookie settings then follow your browser guidelines,
Mozilla Firefox, and
Apple Safari (Mac).
If you continue to browse our website, we'll assume that you are happy to receive cookies.