Heat the oil in a large pan over medium-high heat and fry the onions and garlic for 4-6 minutes, until golden brown. Stir in the ginger and sweet potato and cook for 1 minute, stirring.
Add the curry spice, turmeric, and a pinch of salt and cook for another minute, stirring.
Add the tomatoes, mango chutney, and coconut milk. Stir well to combine, then bring to a fast simmer for 3-5 minutes, until the sauce is so well reduced that it is almost sticking to the bottom of the pan, stirring occasionally.
Stir in the diced monkfish, chickpeas, and lime. Bring to a boil then reduce heat and cover. Simmer about 8 minutes, or until the fish is cooked.
Add in the spinach until wilted, and season to taste. Serve with basmati rice.
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