Heat oil in a skillet over medium heat. Thinly slice the chilli (if using), crush the garlic and add to the skillet along with the ginger.
Once the garlic, chilli and ginger have softened, add the coriander, tumeric, garam masala and crushed cardamom pods. Stir and let the spices bloom, until they’ve become fragrant.
Add in the tomatoes along with a splash of water to help avoid burning and to begin softening the skin. Cook until the tomatoes have broken down and released their liquid. Use a potato masher to help burst them once initially softened (approx 5 mins after adding the tomatoes)
Once the tomatoes have burst and release their liquid, mix in the coconut cream and spinach and bring to a light boil. Season with salt to taste.
Reduce heat to a simmer and add in the fish fillets. Cover the skillet and leave to cook until it begins to flake. You can turn the fish half way through to evenly cook both sides. If you’re not planning to leave the fish whole, break it up towards the end of cooking and mix through the curry
While the fish is cooking boil some water and pour it over the egg noodles to cook/soften.
Drain and portion the noodles into serving bowls, spoon over curry and add basil leaves to garnish.
