1. Heat the oil in a pan. Add the spices, when they splutter add onions, ginger, garlic, turmeric and bay leaf and cook over medium heat until soft but not brown.

2. Add the fish stock and bring to a boil. Add spinach and cook for 10-15 minutes, or until the spinach is soft and mushy. If the mixture dries out too much, add more fish stock.

3. Add shrimp and simmer for 1-2 minutes, or until cooked. Remove and discard the bay leaf. Season with salt and pepper.

Garnish with coriander leaves and transfer to a serving dish.