Spinach and Seafood Curry

The inspiration for this recipe came from my love of spicy seafood curries mixed with my love of all things coconut! This curry has a wonderful rich texture, and the coconut milk gives it a slight creaminess. I’ve always had rave reviews whenever I’ve served it. 

5 T vegetable oil
6 cloves garlic, finely chopped
I large bunch cilantro (coriander), finely chopped (reserve a quarter to sprinkle on top before serving)
1 hot green chilli, finely chopped (or if you’re in a squeeze 1 T chopped jalapenos from a jar)
1/2 tsp turmeric
1 1/2 tsp ground cumin
1/4 tsp cayenne
1 tsp salt
1 x 28 oz can crushed tomatoes
1 tsp grated fresh ginger
1 T lemon or lime juice
1 lb mixed seafood (calimari, shrimp, etc.)
1/2 lb fresh salmon, chopped (or any white fish such as swordfish or tilapia)
1 1/2 cups thawed frozen spinach
1 can coconut milk
1 lemon or lime sliced to garnish

Heat the vegetable oil over a medium heat, and then gently fry the garlic until golden brown.
Add the cilantro, dry spices, tomatoes, ginger, salt, lemon juice and chopped chilli.
Stir gently, and bring to a simmer.
Add spinach and coconut milk. Stir. (At this point you can set the curry aside to cool and then refrigerate for up to day).
When you’re ready to prepare the curry, bring the tomato, coconut and spinach mixture to a gentle simmer. 
Add the salmon chunks and cook for 10 minutes, then add the mixed seafood for another 10 minutes. Serve with basmati rice and garnish with fresh coriander and lime wedges.