For 4 servings



Prep and cook time: 45 min


Difficulty: medium


Cannot be frozen




Ingredients:


For the fish:


1 large onion, chopped


4 cloves garlic, crushed


2 tbsp fresh ginger, peeled and chopped


1 red chilli, seeded and chopped


3 tbsp virgin coconut oil


2 tsp ground cumin


2 tsp ground coriander


2 tsp paprika


2 tsp mild curry powder


1 tsp chilli powder


1/4 tsp stevia


250 ml | 9 fl oz | 1 cup water


4 wild salmon fillets, ~175 g each, skinless and pin-boned


80 g | 3 oz | 2 cups baby spinach leaves, washed and roughly chopped


1 lemon, juiced


sea salt


freshly ground black pepper




To serve:
1/2 small red pepper, cored, seeded, and finely chopped


1/2 small yellow pepper, cored, seeded, and finely chopped


1/2 small green pepper, cored, seeded, and finely chopped




Method:


1 For the fish: Combine the onion, garlic, ginger, and a pinch of salt in a food processor. Blend until paste-like.



2 Scrape the paste into a colander or sieve and leave to drain in the sink for 10 minutes. Press down on the paste with the back of a wooden spoon the extract as much water as possible.

3 After draining, melt the coconut oil in a saute pan set over a moderate heat. Once hot, add the paste, sautéing for 6-8 minutes until most of the liquid has evaporated and it starts to colour.



4 Sprinkle over the spices and stevia, stir well, and cook for a further 2-3 minutes until the oil starts to seep through the spices from beneath.



5 Pour in 250 ml water and bring to a simmer, stirring to make a thick gravy. Position the fish in the gravy, cover with a lid, and cook over a reduced heat for 6-8 minutes until cooked through; turn halfway through cooking.



6 Stir in the chopped spinach and cook for a further minute until wilted. Season to taste with lemon juice, salt, and pepper.

7 To serve: Lift the fish onto plates, spooning the gravy over. Garnish with a scattering of chopped peppers before serving.

Tips:
For a creamier finish, stir in 2 tbsp plain unsweetened yoghurt or kefir into the sauce before serving.