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TAKES 15 MINS • SERVES 4 • 607 CALS AND 23.5g FAT PER SERVING • NOT SUITABLE FOR FREEZING

• basmati rice, 250g (9oz)
• Madras curry paste, 2 tbsp
• coconut milk, 1 x 400ml can
• cod loin, 600g (1lb 6oz) cut into chunks
• young leaf spinach, 75g (3oz)

Cook the rice in a pan of lightly salted boiling water, according to packet instructions, until tender. Meanwhile, dry-fry the curry paste in a large pan for 30 seconds. Stir in the coconut milk, bring to the boil and cook for 3-4 mins more, until the sauce has thickened. Reduce the heat, add the cod, cover and simmer gently for 3 mins or until the cod is cooked through. Remove from the heat and stir in the spinach until it wilts. Drain the rice and serve with the coconut fish curry.

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