Grilled fish with a coconut-based curry and spinach

Ingredients (Serves 2)

2 fillets of salmon (you can use any fish of your choice such as trout)
1 can coconut milk 

2 green chillies (optional)
1/2 red onion
1/2 medium sized tomato 
1/2 teaspoon of each of these Indian spices (chilli, turmeric, coriander and cumin, garam masala)
a pinch of saffron (optional)
1 bay leaf 
1 stick of cinnamon

Sliced almonds for garnish (optional)

Avocado oil 

Salt and pepper to taste

Step 1: Cook spinach with a little bit of oil in a pan for a minute or so. After it releases water, keep it aside. 

Step 2: Sauté finely chopped green chilies and onion in a pan with some oil of your choice. After it has turned slightly golden, add some finely chopped tomato, cinnamon stick, bay leaf, and all spices except garam masala and let it cook. 

Step 3: After it has cooked to resemble the consistency of a thick paste, add the coconut milk and a few strands of saffron if you have them. If the milk is very thick you can add some water. Add some garam masala, and let it simmer for 5 minutes or so and keep it aside. 

Step 4: Cut the salmon into fillets of desired sizes. Sprinkle some salt, pepper, spray it with oil and let it broil in the oven (at 450F) for 10 minutes on parchment paper in a baking pan. If you like your salmon slightly under-cooked, you could keep it in for 5 minutes. 

Step 5: Garnish the fish with some sliced almonds and saffron. Serve hot with rice.