Spinach and fish curry
Serve with steamed rice, if the texture of rice does not put you off. If long-grained rice, such as Basmati, is too troublesome, perhaps short-grain rice (pudding or risotto rice) is a viable compromise. If not – just omit the rice altogether.
Ingredients
- 300 g spinach, rinsed
- 3 onions, finely chopped
- 2 garlic cloves, finely chopped
- rapeseed oil
- 1 unwaxed lime or lemon, finely grated zest
- 250 g white fish fillet (whichever your preference is, cod will work well)
- salt, white pepper
- 1 tsp mild curry powder
- a few tbsp white wine
- pinch of caster sugar
- 200 ml coconut milk
Method
- In a saucepan, heat a little rapeseed oil, add onion and garlic, sweat over moderate heat until softened. Add spinach and heat until completely wilted and all liquid has evaporated, season to taste. Remove from heat and blend to a smooth puree, keep warm.
- In a frying pan, heat some oil over moderate heat, add fish and cook until nearly done, season with salt and pepper. Sprinkle fish with grated lime (or lemon) zest, remove from pan, keep fish warm. Add curry powder to the cooking oil in the frying pan, add a little wine, a pinch of sugar, heat and mix well. Add coconut milk, heat sauce mixture but do not boil.
- Add fish to the spinach puree, add as much or as little coconut sauce as wanted.