Moroccan Green Fish Curry (With Snapper)

Taken from here = http://www.lifestylefood.com.au/recipes/12365/moroccan-green-fish-curry-with-snapper this wasn't on the website.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  roasted red pepper, skin & seeds removed
• 3  garlic cloves
• 1  red  chili
• 3  teaspoons  coriander seeds, ground
• 3  teaspoons cumin seeds, ground
• 3⁄4 cup  coriander (50gms)
• 3⁄4 cup Italian parsley
• 10  mint leaves
•  pepper
• 1⁄2  a preserved lemon (or you can use rind and flesh of 1 small lemon, but discard pith)
• 1⁄4 cup olive oil
• 1  kg red snapper fillet
• 1  big purple onion, finely sliced
•  oil (for frying)
• 560  ml coconut cream
• 250  g frozen spinach, thawed

Directions

1. Blitz all curry paste ingredients together in processor to smoothish consistency.
2. Preheat oven 180°C.
3. Portion fish and marinate in paste for a few mins (reserve about 2Tbs of the paste).
4. Using a big frying pan, sauté onions in olive oil and then push to side of pan.
5. Add marinated fish and lightly brown the fish on each side for about 1 minute and then evenly distribute onion back over the top.
6. Add coconut cream and 2 tablespoons of remaining curry paste and continue to cook on medium heat for about ten minutes.
7. Sprinkle the spinach over the top and wack in the oven for a further ten minutes; the sauce will reduce a little and thicken. The cooking time can vary with the thickness of fillets, ready when fish falls apart easily with knife.
8. Garnish with fresh coriander and a squeeze of lemon.
9. Best served with rice or couscous.