Cod & spinach yellow curry
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
A lightly spiced fish curry you can whip up in 30 minutes, with chunks of meaty cod, iron-rich spinach and creamy coconut milk
| Nutrient | Unit |
|---|---|
| kcal | 651 |
| fat | 49g |
| saturates | 32g |
| carbs | 23g |
| sugars | 9g |
| fibre | 3g |
| protein | 29g |
| salt | 0.5g |
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)
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.
Goes well with
Recipe from Good Food magazine, March 2016
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