Mix together 1/2 teaspoon of garam masala, 1/2 teaspoon of paprika and 1/2 teaspoon of turmeric, then coat the prawns and cod in the mixture. Set aside.
Peel and chop the onion, chop the spring onions, mince the garlic and grate the ginger.
Heat the ghee in frying pan, then add in the onion, spring onion, garlic and ginger and another ½ teaspoon of each of the spices. Leave to fry over a medium heat until the onion has softened.
Pour the can of coconut milk into the frying pan along with the almond butter and stir to combine. Bring to the boil, then reduce to a simmer and leave for 5 minutes.
Place the fish, prawns and spinach into the pan and place a lid on the pan. Leave to cook for a further 5 minutes, stirring regularly to break up the cod fillets.
Serve with fresh parsley to garnish and your choice of side dishes. We’ve gone for brown rice.
Serving Size Serves 5