Fragrant Sri Lankan Hake Curry – byRuby

Ingredients

• 2 teaspoons of Coriander seeds
• 1 teaspoon of cumin seeds
• 1 star anise
• 1 small stick of cinnamon
• ½ teaspoons of black pepper
• 1 teaspoon of fennel seeds
• ½ teaspoon of fenugreek
• ½ teaspoon of dried chilli flakes
• Oil for frying
• 1 large onion diced
• 2 cloves of garlic, minced
• 2 red chillies, deseeded and chopped
• 4 curry leaves
• 1 teaspoon of black mustard seeds
• 3 tablespoons of Sri lankan curry powder
• 1 tin of 400ml chopped tomatoes
• 1 tin of 400ml coconut milk
• 1 tin of chickpeas, washed and drained
• 2 teaspoons of turmeric powder
• 200g baby spinach leaves
• ½ bunch of chopped coriander leaves
• ½ a lime, juice only
• Salt and pepper to taste
• 1 side of hake or white fish, pinned and skinned