Caribbean fish curry

1. Sprinkle the fish with a pinch of the curry powder and squeeze over the lemon juice. Set aside while you cook the rice and make the sauce.
2. Place the rice in a pan with double the volume of cold water. Bring to the boil, cover with a lid and turn the heat down to the lowest setting. Cook for 11 minutes or until the grains are tender. Squeeze over the lemon juice and stir the spinach through the cooked rice.
3. To make the curry, heat the oil in a medium pan over a medium heat and add the spring onions, garlic, ginger, chilli, turmeric, the remaining curry powder, the red pepper and thyme leaves. Stir fry for 3-4 minutes, then add the coconut milk and simmer for 5 minutes until the pepper is tender.
4. Add the fish to the pan and cook for 4-5 minutes or until it just begins to fall into flakes. Mix the cornflour with 2 tsp cold water, stir into the pan and cook for 1 minute until the sauce thickens.
5. Serve with the rice and top with a few more thyme leaves if you like.

Cook’s tip

Add scotch bonnets or a pinch of pimento for traditional Caribbean flavours but you can opt for milder chilies if scotch bonnets are too hot for your taste.