Fish and Spinach Curry

2 tbsp. oil

750gr boneless fillets, sliced

1 tbsp. chopped lemon grass (optional)

2 tbsp. chopped fresh ginger

Salt and freshly ground black pepper to taste

1 bunch spinach, washed and roughly chopped

3 medium onions, sliced

2 cloves garlic, crushed

1 tsp. ground turmeric

1 cup fish stock

1 tbsp. vinegar

1 tbsp. fish sauce

Chopped fresh coriander

• Heat oil in a large frying pan over medium heat.

• Cook fish, turning, for 2-3 minutes or until firm. Transfer to a plate.

• Add onions and garlic to pan.

• Cook stirring until onions are tender.

• Blend in ginger, lemon grass and turmeric.

• Cook stirring for 1 minute.

• Add fish stock.

• Blend into pan with vinegar, fish sauce and seasonings.

• Bring to boil.

• Reduce heat, simmer uncovered for 5 minutes.

• Stir in fish and spinach.

• Simmer for a further 2-3 minutes.

• Sprinkle with coriander and serve with rice.