The kaffir lime leaves complement the ginger and lime juice for the creamy fish sauce.

Recipe (salt free, oil free):
Serves 1,
Mackerel fillet, cut into 3 pieces – 1
Onion chopped – 1/2
Tomato chopped – 1
Frozen spinach – 2 cubes
Almond milk – 200ml
Lime juice – 2tsp
Kaffir lime leaves – 3
Ginger minced – 2tsp
Dried thyme – 2tsp
Coriander cumin powder – 1tsp
Fresh coriander chopped – 1tbsp

Coat the mackerel pieces in the lime juice. Saute the onion and ginger in water until the onions have become soft. Add the kaffir lime leaves, coriander cumin powder, dried thyme and tomato. Cook for a few minutes. Add the spinach, almond milk and the mackerel with the lime juice. Simmer for 10 minutes until the fish is cooked. Add the fresh coriander.

Original recipe:
Caribbean Fish Curry with Spinach and Coconut by Ainsley Harriott