2sprigs cilantro, removed from stems (optional, to serve)
rice or crusty bread (optional, to serve)
Heat olive oil on medium heat in a large pot. Add mustard seeds, and let them fry in the oil until they begin to pop.
Add onions, garam masala, smoked paprika and salt and until the onions soften and the spices become fragrant.Add the garlic and cook 1-2 more minutes until the garlic is fragrant.
Add tomatoes and pumpkin to the pot. Let the mixture simmer on medium for about 5 minutes.Add the fresh spinach, and stir the spinach into the tomato-pumpkin mixture.
Set the two cod fillets on top of the tomato-pumpkin mixture, and cover the pan. Set a timer for 5 minutes, and allow the fish to poach in the curry.Uncover the pan. The fish should be opaque white and cooked through.
Top curry with cilantro (optional), and squeeze a little fresh lemon or lime juice over the cod right before serving.
Nutrition information does not include optional rice or bread.