Green tikka monkfish curry

Mix the turmeric, lime zest and juice in a bowl with a pinch of salt. Cut larger fish chunks so they are all a similar size. Add the fish to the turmeric mixture, coat well, then cover and chill for at least 20 minutes (up to 2 hours). Meanwhile, heat the oil in a large pan over a medium heat and add the onions, garlic, curry leaves and coriander stalks with a pinch of salt. Cook, stirring regularly, for about 10 minutes, until the onion is softened and golden.

Add the curry paste to the pan and fry for 1-2 minutes, until fragrant. Add the tomatoes and 400ml water; season, then bring to the boil. Reduce the heat and simmer for 10 minutes, uncovered, stirring every so often. Stir in the spinach until just wilting, then add the fish with its marinade; simmer over a low heat for 4-5 minutes, until the fish is cooked through and opaque. Serve scattered with the coriander leaves and steamed basmati rice on the side, if liked.