Name: Cod & spinach yellow curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 tsp garam masala; 1 tsp turmeric; 1 tsp smoked paprika; 250g cod fillet, cut into bite-sized chunks; 2 tbsp groundnut oil (or any flavourless oil); 1 onion finely sliced; 2 garlic cloves finely sliced; thumb-sized piece ginger grated; 400g can coconut milk; 100g fresh spinach; cooked basmati rice and naan bread, to serve (optional)

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Cod & spinach yellow curry

Cod & spinach yellow curry

Charlie Clapp

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3.5 out of 5.84 ratingsRate

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A lightly spiced fish curry you can whip up in 30 minutes, with chunks of meaty cod, iron-rich spinach and creamy coconut milk

Gluten-free

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

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A star rating of 4.2 out of 5.23 ratings

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Naan dippers with fresh mint & coriander raita

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Ingredients

Nutrition

Units:

MetricUS

1 tsp garam masala
1 tsp turmeric
1 tsp smoked paprika
250g cod

fillet, cut into bite-sized chunks
2 tbsp groundnut oil

(or any flavourless oil)
1 onion

finely sliced
2 garlic cloves

finely sliced
thumb-sized piece ginger

grated
400g can coconut milk
100g fresh spinach
cooked basmati rice

and naan bread, to serve (optional)

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Nutrition: per serving

kcal651
fat49g
saturates32g
carbs23g
sugars9g
fibre3g
protein29g
salt0.5g

Method

step 1

In a small bowl, combine the spices. Coat the fish with half the spice mixture and some seasoning. Set aside.
step 2

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.
step 3

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.

Recipe from Good Food magazine, March 2016

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A star rating of 3.5 out of 5.84 ratings

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