Javanese sea bass & spinach curry

A creamy yet light fish curry with a slight smoky note from the toasted spices and a gingery hint of galangal. This recipe comes from Central Java where I was shown it by Chef Didik, who rolled his hypnotically as he spoke, especially when expressing delight at the aromas wafting from the pan. He used a freshwater snakehead fish, which he first fried in a turmeric-tinted bumbu. I have simplified the recipe for quick, one-pan cooking.