Yellowtail Curry with Spuds and Leafy Greens

Add these ingredients to make this fragrant fish curry.

1 ⁄3 cup extra virgin olive oil 1 onion 2 cloves garlic 2 cm ginger 1 chilli 2 Tbsp curry paste ½ cup white wine 1½ cups (250–375 ml) warm fish or vegetable stock 300g baby potatoes 1 tin coconut cream 4 yellowtail portions salt and freshly ground black pepper ½ bunch kale 2 tsp apricot jam lemon juice