Turmeric fish curry

1 Dry fry coriander seeds, cumin seeds, turmeric and pepper in a small frying pan for 2-3 minutes, or until fragrant. Crush with a mortar and pestle, and then transfer to a small food processor. Add garlic, chillies and ginger, then blend to form a spice paste.

2 Heat half the oil in a large, deep frying pan set over medium-high heat. Add pieces of fish and cook for 1 minute per side, or until browned. Remove from pan and set aside.

3 Heat remaining oil in the same frying pan. Add onions and cook, stirring, for 5 minutes, or until soft. Add spice paste and stir for 1 minute, or until fragrant.

4 Add stock, lime leaves, lemon juice and fish sauce to frying pan with 1/2 cup water. Bring to the boil. Return fish to pan. Reduce heat and simmer for 5 minutes, or until fish cooks through.

5 Meanwhile cook broccoli and peas in a medium saucepan of boiling water for 2 minutes, or until tender, yet crisp. Drain.

6 Top rice with fish and broth. Garnish with coriander and serve with broccoli, peas and spinach.