Chop the onion and garlic, then sweat in butter and add the washed spinach, let it collapse and season with salt, pepper and nutmeg.
Put the rice in a saucepan and add 1.5 cups of water and a little salt. In addition, bring about 4 tablespoons of coconut milk to the boil and then let it steep until it is cooked.
For the sauce, sweat the curry in a little olive oil, then add the stock and reduce by half. Now add the rest of the coconut milk, season to taste and, if necessary, spice up. Finally stir in ice-cold butter.
Salt the fish; Pepper and flour then fry in clarified butter.