This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large saucepan, heat oil on medium. Sauté onion, ginger and garlic for 2-3 minutes until onion is tender.
2.Stir in paste and cook for 1-2 minutes until fragrant. Add tomatoes and cook, stirring, for 1 minute.
3.Mix in coconut cream, juice and chilli sauce. Bring to the boil on high. Reduce heat to low and simmer for 2-3 minutes until slightly thickened.
4.Add fish and prawns. Cook, stirring, for 2-3 minutes until cooked through. Stir spinach and coriander through.
5.Simmer for 1 minute until leaves are just wilted. Serve curry with rice.
Note
- Use boneless firm fish fillets such as snapper or tarakihi.
