Sri Lankan fish curry with chickpeas and baby spinach
We start by cooking a base of onion, garlic, curry leaves and spices until aromatic, then add diced tomatoes, coconut milk and tamarind and cook until the sauce has thickened before adding whole red chillies (discard or consume, depending on your chilli fitness), cooked chickpeas, baby spinach and fresh coriander.
Once chilled, we'll fold in fresh, diced ling fillet and snap freeze the lot, so that the curry stays completely fresh and the fish is only ever cooked once. Incidentally, don't fret about avoiding the curry leaves - they're perfectly edible.
Serve with extra coriander, sliced chilli, lime wedges, steamed basmati rice and a cucumber salad - diced, seeded cucumber with finely sliced spring onion, mint, a squeeze of lemon or lime and a sprinkle of salt.
LOW CARB: Serve with cauliflower "rice" - pulse-chop cauliflower in a food processor until broken into rice-sized pieces. Toss in a dry frying pan with a pinch of salt, adding spices like turmeric and cumin seeds if you'd like.
Frozen product. Once defrosted, cook and consume within 48 hours.
PLEASE NOTE: This product contains raw fish and should be fully cooked before consumption. While every effort has been made to ensure that the fish is bone and
TO COOK: the fish in this dish is raw so the curry must be fully defrosted before it is cooked so that it cooks through at the same rate. For best results, heat the curry in a saucepan, stirring occasionally, until the sauce is piping hot and the fish is opaque and just cooked. Cooking in a microwave oven can give uneven results.