A lightly spiced fish curry you can whip up in 30 minutes, with chunks of meaty cod, iron-rich spinach and creamy coconut milk. This recipe came from BBCGoodFood, and was really easy and fast to whip up. I served it with brown basmati rice and steamed broccoli. It was a crowd pleaser!

Cod & spinach yellow curry
Serves 3
A lightly spiced fish curry you can whip up in 30 minutes, with chunks of meaty cod, iron-rich spinach and creamy coconut milk
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 tsp garam masala
  2. 2 tsp turmeric
  3. 2 tsp smoked paprika
  4. 500g Cod fillet, cut into bite-sized chunks
  5. 4 tbsp groundnut oil (or any flavourless oil)
  6. 1 large onion, finely sliced
  7. 4 garlic cloves, finely sliced
  8. thumb-sized piece ginger, grated
  9. 2 x 400g can coconut milk (I used light coconut milk)
  10. 200g fresh spinach
  11. Cooked Brown basmati rice and naan bread, to serve (optional)
Instructions
  1. In a ziploc bag, combine half the spices and some salt. Add the fish to the bag, seal, and give it a gentle shake to coat it with the spice mixture. Set aside.
  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.
  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.
Notes
  1. This makes a very 'soupy' dish. The brown rice is excellent for soaking up the sauce. And the naan is great for sopping up every last drop.
Adapted from BBC Good Food
Adapted from BBC Good Food
The Pescetonian http://pescetonian.co.uk/