Clementine and cod curry

1. 1

   For the curry, place a large lidded pan over a medium heat and add the oil. Add the garlic and onion and cook until softened. Add 1 teaspoon salt and if the onions stick to the pan add splashes of water.

2. 2

   Add the chillies and tomato purée and cook for 2 minutes. Add the turmeric, chilli powder and curry powder. Add a little water and cook for 5-7 minutes, or until the oil rises to the surface.

3. 3

   Meanwhile, thinly slice the clementine peel and add it to the pan with the 200ml/7fl oz water (or clementine juice). Cook for 10 minutes, or until the peel has melted down.

4. 4

   Add the cod, stir and put the lid on. Cook for a few minutes, or until firm, white and cooked through. Remove from the heat and add the coriander.

5. 5

   Put the spinach in a large pot with the garlic and a pinch of salt. Dry steam on a low heat for 3 minutes, until wilted right down; it should keep its bright-green colour. Dry steaming is cooking without any oil; rinsed spinach has enough moisture on it to steam it and cook the garlic.

6. 6

   Serve the fish curry with the spinach on the side.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.