Instructions
- Heat 1tbs oil in a large pan on medium heat. Add onion, curry leaves and half the chilli.
- Stir for about 5 minutes - until the onion just softens. Add fennel seeds, mustard seeds, turmeric, coriander and cinnamon. Cook, stirring for 1 minute.
- Add sugar, coconut cream and stock. Bring to a simmer and add fish. Cover the pan and cook until fish is almost done.
- Add tomato and prawns and cook uncovered until seafood is cooked through before adding in spinach.
- Meanwhile, heat remaining oil in a medium sized pan and add extra curry sprigs until crisp. Drain on paper towel.
- Garnish with remaining chilli and curry leaves. Serve with rice.