Mild coconut fish curry

Ingredients

• 400 g skinless white fish, in chunks
• 1 onion, chopped
• 1 tbsp mild curry paste, low-salt
• 400 ml coconut milk
• 200 g tinned tomatoes, no added salt
• a handful spinach
• 200 g rice

Contains: Fish

Method

1. Soften the onion; stir in the paste. Add the coconut milk and tomatoes; simmer 10 minutes.
2. Add the fish and cook 6 minutes until it flakes; wilt in the spinach.
3. Serve on rice; flake your child's fish and check for bones. Salt and chilli for the adults.