Light and very aromatic fish curry with cod loins, spinach, tomatoes, coconut milk, ginger and fresh curry leaves. Don’t be put off by the long list of ingredients as it’s a very easy and quick dish to prepare. Bear in mind, that curry leaves have nothing in common with the curry spice mix, so don’t try to substitute them with it. Curry leaves (middle picture) are lemony in taste. Once the fish’s been added to the pot, try not to stir the dish too often, fish might break into small pieces and the dish would loose its texture. Serve decorated with fresh coriander or curry leaves, with naan bread or freshly steamed basmati rice. Enjoy.
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- 400 g cod loins, cut into large chunks
- 250 g fresh baby spinach
- 2 tbsp olive oil
- 3 cm piece of ginger, peeled
- 1 green chilli, seeds removed
- 400 ml coconut milk
- 400 g tinned tomatoes
- 1 tsp mustard seeds
- 25 fresh curry leaves
- 2 large shallots, chopped
- 1 tbsp turmeric powder
- 1 tsp sweet paprika
- 2 garlic cloves peeled
- 1/2 bunch of fresh coriander and naan bread or rice to serve
- Place the chilli, 1 tbsp olive oil, curry leaves, ginger, paprika, garlic and turmeric in a food processor, blitz into a paste.
- In a deep, large frying pan heat the remaining oil, add the mustard seeds and fry them until they start to pop, add the prepared paste and shallots, fry for 2 minutes until softened and aromatic.
- Tip in the tomatoes and coconut milk, mix well and bring to boil. Reduce the heat.
- Stir in the spinach and simmer until it's wilted.
- Add the cod chunks and simmer for 10 - 12 minutes, until the fish is cooked throughout.
- Serve sprinkled with chopped coriander with naan bread or basmati rice.
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