Sri Lankan snapper 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 QLD snapper 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. 

Snapper, rice bran oil, onion, garlic, curry leaves, pandanus leaf, turmeric, whole chillies, flaked chilli, coriander, cumin, fennel, fenugreek, cinnamon, cloves, cardamon, black peppercorns, tomatoes, tamarind, coconut milk, salt, lemon juice, chickpeas, baby spinach, fresh coriander. 

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.