Smoked mackerel and spinach rice

Melt the butter in a large frying pan. Once sizzling, add the onion, bay leaf and cinnamon; soften over a medium heat for 5 mins. Stir in the curry powder and let the spices toast for a few seconds, the pour in the stock and rice. Bring to the boil, stir once, then cover with a tight-fitting lid and simmer for 10 mins or until all the stock has been absorbed. Fork the lemon zest and spinach through the rice then flake the mackerel fillets over the top. Take off the heat, cover and leave to stand to 5 minutes until the rice is tender and the spinach is wilted. Carefully fold the fish through the rice, then spoon into bowls and serve with the lemon wedges.