Fish Curry with Coconut Milk & Baby Spinach
Ingredients
1 lb white fish (such as cod or tilapia, cut into chunks)
1 can (14 oz) coconut milk
2 tablespoons vegetable oil
1 onion (chopped)
4 cloves garlic (minced)
1 tablespoon ginger (grated)
2 tablespoons curry powder
1 teaspoon turmeric
4 cups baby spinach
Juice and zest of 1 lime
Salt and pepper (to taste)
Fresh cilantro (for garnish, optional)
Instructions
1. Sauté Aromatics
Heat Oil: In a large pot or skillet, heat vegetable oil over medium heat.
Cook Onion: Add chopped onion and sauté until translucent, about 5 minutes. Then add minced garlic and grated ginger, cooking for an additional 1-2 minutes.
2. Add Spices and Coconut Milk
Stir in Spices: Add curry powder and turmeric, stirring to combine.
Pour in Coconut Milk: Add coconut milk and bring to a simmer.
3. Cook the Fish
Add Fish: Gently add the fish chunks to the pot. Simmer for about 5-7 minutes, or until the fish is cooked through and flakes easily.
Add Spinach: Stir in the baby spinach and cook until wilted, about 2-3 minutes.
4. Finish the Dish
Add Lime Juice and Zest: Stir in lime juice and zest. Season with salt and pepper to taste.
Serve: Serve the fish curry hot.
5. Garnish
Plate the Dish: Optionally, garnish with fresh cilantro for added flavor.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: Add other vegetables like bell peppers or peas for extra nutrition.
Enjoy your wholesome and comforting Fish Curry with Coconut Milk & Baby Spinach! 🥬🐟