1 pound basa fish fillets
1 tbsp lime juice
½ tsp garlic powder
½ tsp ground cinnamon
½ tsp dried thyme
½ tsp paprika
½ tsp ground black pepper
1 tsp Aroy D Brand Green Curry Paste
Seasoned flour, for dusting
Vegetable oil, for shallow frying
Salt

2 tbsp butter
1 onion, finely chopped
1 garlic clove, crushed
1 ¼ cup Aroy D Brand coconut milk
4 ounces fresh spinach, finely sliced
8-10 ounces BDMP Brand tried shrimps
1-2 Coconut Tree Brand frozen red chillies, seeded and finely chopped

1. Place the basa fish fillets in a shallow bowl and sprinkle with the lime juice.
2. Blend together the garlic powder, cinnamon, thyme, paprika, pepper and salt and sprinkle over the basa fish. Cover loosely with plastic wrap and let marinate in a cool place or refrigerator for a few hours.
3. Meanwhile, make the sauce. Melt the butter in a large saucepan and fry the onion and garlic for 5-6 minutes, until the onion is soft, stirring frequently.
4. Place the coconut milk and spinach I a separate saucepan and bring to a boil. Add the dried shrimps to the mixture. Cook gently for a few minutes until the spinach has wilted and the coconut milk has reduced a little, and then set aside to cool slightly.
5. Add spinach mixture to the onion mix, and add green curry paste. Bleed the mixture in a blender or food processor for 30 seconds. Pour the blended mixture in a pan and simmer gently for a few minutes, set aside while cooking the basa fish.
6. Cut the marinated basa fish into 2-inch pieces and dip in the seasoned flour. Heat a little oil in a large frying pan and fry the fish pieces for 2-3 minutes each side until golden brown. Drain on paper towels.
7. Arrange the fish on a warmed serving place. Gently reheat the sauce and serve separately in a sauce boat or poured over the fish.