Instructions

1. Peel then chop the onion.
2. Rinse the rice until the water runs clear.
3. In a heavy-based saucepan, heat the butter, then fry the onions until soft. Add the curry powder, cinnamon and bay leaf. Stir for a few seconds.
4. Pour the stock in, then add the rice.
5. Bring to the boil, stir, then under a lid simmer for about 10 minutes on low heat.
6. Meanwhile, grate the lemon zest and rinse the spinach leaves. Flake the fish with your fingers - if you find little bones, remove them.
7. When the stock is absorbed, add the lemon and spinach, then place the fish slices on the top.
8. Turn off the heat, put the cover on and rest for about 5 minutes, while the steam heats the fish and the spinach becomes wilted.
9. Carefully fold the fish through the rice.
10. Cut the lemon into wedges.
11. Served with ground pepper and a squeeze of lemon.