Salmon & spinach coconut curry

• Salmon fillets (2 pack)4
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)2
• Fresh ginger15g
• Medium curry powderstore cupboard15g
• Coconut milk (400ml tin)1
• Frozen chopped spinach150g
• Basmati rice300g

Plus salt and pepper. About £8.43 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack. Remove the skin from 4 salmon fillets and cut into large chunks.

2. 2

   Fry 1 chopped onion for 8 minutes. Add 2 crushed garlic cloves, 15g grated ginger and 1 tbsp curry powder for 1 minute.

3. 3

   Add 1 tin coconut milk and 150g frozen spinach and simmer for 5 minutes.

4. 4

   Add the salmon and simmer gently for 5-6 minutes until it flakes easily. Season and serve with the rice.