Bengal-Style Coconut Fish Curry

While the rice is cooking, thinly slice the brown onion (see ingredients list). Thinly slice the carrot (unpeeled) into half-moons. Finely grate the ginger and garlic (or use a garlic press). Roughly chop the coriander. Cut the white fish fillets into 2cm pieces.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook, stirring, until softened, 4-5 minutes. Add a drizzle more olive oil, the ginger, garlic and Bengal curry paste (see ingredients list) and cook until fragrant, 1-2 minutes.

Add the chopped tomatoes to the frying pan and bring to a simmer.

Add the fish and coconut milk to the frying pan and stir to combine. Cover with a lid or foil and simmer until the fish is just cooked through, 4-5 minutes. Stir the baby spinach leaves through the curry until just wilted, 1 minute.

TIP: The fish is cooked through when it turns from translucent to white.