Moroccan Green Fish Curry

• 1 roasted red pepper skin & seeds removed
• 3 cloves garlic
• 1 red chilli
• 3 tsp coriander seeds ground
• 3 tsp cumin seeds ground
• 3/4 cup coriander (50g)
• 3/4 cup Italian parsley
• 10 mint leaves
• 1/2 a preserved lemon (or you can use rind and flesh of 1 lemon, but disregard pith)
• 3/4 cup olive oil
• 1 kg snapper fillets
• 1 Red onion finely sliced
• oil for frying
• 1 big can of coconut cream 560mls
• 250g frozen spinach thawed

Blitz all curry paste ingredients together in processor to smoothish consistency. Preheat oven 180C. Portion fish and marinate in paste for a few mins (reserve about 2 tbs). Using a big frying pan- saute onions in olive oil, and put to side of pan. Add marinated fish and lightly fry on each side for about 1 minute, evenly distribute onion.

Add coconut and 2 tbs of remaining curry paste and continue cooking on medium heat for about ten minutes. Sprinkle the spinach over the top and whack in the oven for a further ten minutes, sauce will reduce a little and thicken. The cooking time can vary with the thickness of fillets, ready when fish falls apart easily with knife.

Garnish with fresh coriander and a squeeze of lemon. Best served with rice or couscous.