- 1 tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tsp smoked paprika
- 250g cod fillet, cut into bite-sized chunks
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- 2 tbsp groundnut oil (or any flavourless oil)
- 1 onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, finely sliced
- thumb-sized piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 400g can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 100g fresh spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- cooked basmati rice and naan bread, to serve (optional)
In a small bowl, combine the spices. Coat the fish with half the spice mixture and some seasoning. Set aside.
In a medium lidded frying pan, heat the oil over a medium heat. Add the onion, garlic and ginger, and fry for 8 mins until softened. Add the remaining spice mix and gently cook for 1 min to release the flavour of the spices.
Pour in the coconut milk, bring to the boil and simmer for 3-5 mins to reduce slightly, then add the cod and spinach. Pop the lid on and continue to cook for 5 mins or so until the spinach has wilted and the cod is cooked through. Season to taste and serve with basmati rice and naan bread, if you like.