450 gms spinach
1 small onion,finely chopped
4 garlic cloves,finely chopped
1 tbsp cumin seeds,roasted
55 gm drained canned or frozen sweetcorn
2 bay leaves
150 ml coconut milk
1 tsp salt
1 1/2 lb salmon fillet,skinned and cut
into 1 cm cubes
1 tbsp chopped fresh coriander leaves
4 tbsp oil
Add the spinach in boiling water and cook for 3 minutes,
then turn the spinach into a colander and leave it to
drain well for 3-5 minutes.
Heat the vegetable oil in the saucepan.Add the onion,garlic
and roasted cumin seeds and cook,stirring occasionally,
until the onion has softened and browned slightly.
Meanwhile,pur'ee the drained spinach in a blender until smooth,
then add it to the onion mixture with the sweetcorn,bay leaves
and coconut milk.Stir well and cook over low to medium
heat for 3-5 minutes.
Stir in the salt and add the salmon,then cook for 5-8 minutes.
Finally,stir in the chopped coriander and serve.