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Hake in a curry cream sauce

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1. Heat the oil and sauté the onion until glossy. Stir in the curry powder, chilli and garlic and fry for a few more minutes until fragrant. Stir in the tomato paste, followed by the stock, and simmer for 5 minutes until reduced by half.

2. Stir in the cream and heat until warmed through. Add the ?sh to the sauce and simmer over low heat for 10 minutes. Stir in the spinach and simmer for a few more minutes until the ?sh is cooked and the spinach is wilted. Season well with salt and pepper.

3. Serve the ?sh with enough pasta, noodles or rice to enjoy the sauce. 

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