Caribbean Fish Curry with Spinach & Coconut - Ainsley Harriott

Ingredients

• 4 x 120g large white fish fillets, skinless
• juice of ½ lime
• 2 tbsp mild Caribbean curry powder
• 1 tbsp vegetable oil
• 3-cm piece of fresh root ginger, peeled and finely grated
• 5 spring onions, sliced and a few slices reserved to garnish
• 2 garlic cloves, minced
• 1 Scotch bonnet chilli, finely chopped
• 1 red pepper, roughly chopped
• 1 tsp chopped thyme leaves
• 1 x 400g tin coconut milk
• 100g (about 1 small bag) baby spinach leaves
• a handful of coriander leaves, chopped
• sea salt and freshly ground black pepper