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.