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Heat the oil in a large saucepan over medium heat.
Add the onions, garlic, and ginger and sauté for 3-4 minutes, or until the onions are softened.
Add the spices and stir to combine.
Add the coley fillet and cook for 5 minutes.
Pour in the coconut milk and vegetable stock, and bring to a simmer.
Reduce the heat to low and simmer for 15 minutes, or until the coley is cooked through.
Add the spinach leaves and simmer for a few minutes, or until the spinach is wilted.
Season with salt to taste.
Serve with fresh coriander and lemon wedges.