Instructions

1. Prepare the onion, garlic, ginger and spices.
2. Heat the oil in a large, lidded frying pan or casserole dish over medium heat. When it’s hot, add the onion and sugar and cook gently for about 10 minutes, until golden and caramelized. Stir in the tomatoes, put the lid on and cook for 5 minutes or so, until the tomatoes begin to soften.
3. Add the ginger and garlic (and the chilli if you like more heat). Stir in all the spices and season with salt and ground pepper. After 5 minutes of stirring add the spinach/kale and a splash of water, then cook gently under the lid for a couple of minutes.
4. Stir in the shrimps, spread them around evenly. Put the fish chunks on top. Ladle some of the sauce over the fish, then drizzle with the lime juice.
5. Turn up the heat, then put the lid on and cook for around 5 to 7 minutes, until the fish cooks through.
6. Serve with coriander scattered on top and some extra lime juice if you like.