Fish Curry

2 tblspn olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1/4 cup tikka paste

270ml can coconut milk

750g boneless, skinless fish fillets, cubed - perch or flathead or other firm fish

150g green beans, trimmed and halved

60g baby spinach leaves

steamed basmatic rice, pappadums to serve

In a large frying pan, heat vegetable oil on high. Saute onion and garlic 3-4 minutes, until onion is soft.

Add paste to pan, cook stirring for one minute, until fragrant.  Stir in coconut milk, bring to boil on high.

Stir fish and beans into sauce. Cook covered for 8-10 minutes.

Stir spinach through curry for final minutes of cooking to wilt.  

Serve with steamed rice and pappadums.