Thai-style coconut fish curry

• Frozen white fish fillets520g
• Coconut milk (400ml tin)1
• Medium curry powderstore cupboard15g
• Fresh ginger15g
• Garlic (4 bulbs, approx 40 cloves)2
• Mixed peppers (3 pack)1
• Frozen chopped spinach150g
• Basmati rice300g

Plus salt and pepper. About £5.07 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack instructions. Defrost the 520g fish if frozen and cut into chunks.

2. 2

   Fry 1 sliced pepper in a little oil for 3 minutes. Add 15g grated ginger, 2 crushed garlic cloves and 1 tbsp curry powder for 1 minute.

3. 3

   Pour in 1 tin coconut milk and simmer for 5 minutes. Add the fish and 150g frozen spinach and simmer gently for 5-6 minutes until the fish flakes easily.

4. 4

   Season and serve with the rice.