This basic fish curry and is quick and simple to make. You can use any white fish so look for alternatives to cod such as coley or pollack which are cheaper and more sustainable.
Put the rice on to cook as per the packet instructions. Heat the oil in a large frying pan and gently fry the onion for around 8 minutes until soft. Add the garlic and fry for a further 2 minutes.
Add the curry paste to the onions and stir for 1 - 2 minutes.
Add the tinned tomatoes and vegetable stock.
Bring to a simmer, season with salt and freshly ground black pepper and add the fish. Continue to simmer for 4 - 5 minutes until the fish is cooked through and flakes easily. Don't over stir it or the fish will break into tiny pieces.
Stir through the baby spinach one handful at a time.
Stir in the natural yoghurt if you like and serve with the rice or naan bread.