Use a speed-peeler to peel off thin strips of lemon zest and put aside.
For the flatbreads, pile the flour into a bowl with a pinch of sea salt, then whisk in 300ml of cold water.
Squeeze in half the lemon juice and quickly beat until smooth.
Place a medium non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
Peel, slice and add the garlic cloves, along with the strips of lemon zest.
Stir for 2 minutes until lightly golden, then add the onion marmalade and the spice mix to bubble for 1 minute until sticky.
Pour in the tomatoes, breaking them up with your spoon.
Add the fish fillets, making sure they’re covered by the sauce, and simmer on a low heat for 10 minutes, then flake up and stir through the fish.
Meanwhile, put a 20cm non-stick frying pan on a medium-high heat.
Spoon a ladleful of batter into the pan, then swirl it around and up the sides, pouring any excess back into the bowl.
Cook for 2 minutes on one side only until just set and bubbly on top, and coming away from the sides, then ease out of the pan with a spatula, letting the pan cool slightly between flatbreads.
Repeat, stacking them in a tea towel to keep warm.
Toss the spinach with a squeeze of lemon juice and 1 teaspoon of extra virgin olive oil.
Finish the curry with a squeeze of lemon juice and 1 teaspoon of oil, then season to perfection.
Serve with the spinach and flatbreads.
