Sneaking inspiration from India's Malabar Coast, this fragrant fish curry is coconutty and easy-going on the palate. It's amazing what a few little aromatics can do to jazz up a simple dish – a handful of curry leaves and a sprinkling of spice and you're on your way to a palm-lined beach.
Melt butter in a small saucepan over low heat. Add curry leaves and cook for 30 seconds or until fragrant. Add rice, stir to combine and cover with 310ml (1¼ cups) cold water. Bring to the boil, then reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While rice is cooking, continue with step 2.
Chop tomato into 2cm pieces. Drain and rinse chickpeas.
Heat oil in a saucepan over medium heat. Add mild Malaysian curry powder and stir for 30 seconds or until fragrant. Add tomato, chickpeas and a sprinkle of salt and pepper and cook, stirring, for 1–2 minutes or until tomatoes start to collapse.
Crumble in stock cube, 125ml (½ cup) water, coconut milk and fish and bring to a simmer. Reduce heat to low and cook for 10 minutes or until fish is tender and cooked through.
Once fish is cooked, carefully remove with tongs and remove skin. Discard skin. Flake into large pieces.
Add baby spinach leaves to curry and stir until wilted. Return fish to curry and gently stir to combine. Season with salt and pepper. Divide rice between bowls and top with fish curry.