Ingredients

• 8 chilli-flavoured pappadums
• 150g (3/4 cup) basmati rice, rinsed
• 375ml (1 1/2 cups) warm water
• Pinch salt
• 1 brown onion, halved, cut into thin wedges
• 1 1/2 tbs vegetable or canola oil
• 3cm piece fresh ginger, peeled, grated
• 1 large garlic clove, crushed
• 3 tbs Rogan Josh curry paste
• 250ml (1 cup) fish stock
• 250ml (1 cup) coconut milk
• 650g thick firm white fish fillets (like deep sea perch or swordfish), cut into 3.5cm pieces
• 1 red capsicum, deseeded, thinly sliced
• 70g baby spinach leaves, washed, trimmed

Description

Coconut Fish Curry Recipe - Place 4 Pappadums On A Heatproof Microwave-safe Plate Lined With Non-stick Baking Paper. Cook On High/800watts/100% For 1-2 Minutes Or Until They Expand And Crumple. Repeat With...

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