Coconut Fish Curry with Spinach
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
For the Curry:
1 1/2 lbs white fish fillets (such as cod, tilapia, or halibut), cut into large chunks
2 tablespoons vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon curry powder (or curry paste, if preferred)
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 can (14 oz) coconut milk
1/2 cup vegetable or chicken broth
1 tablespoon fish sauce (optional, for extra flavor)
4 cups fresh spinach
1 tablespoon lime juice (plus extra wedges for serving)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Instructions:
1. Sauté the Aromatics:
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
2. Add the Spices:
Stir in the curry powder, turmeric, and cumin. Cook for 1 minute, stirring frequently to toast the spices and release their flavors.
3. Make the Curry Sauce:
Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
If using fish sauce, add it at this stage for an extra depth of flavor.
4. Cook the Fish:
Gently add the fish chunks into the curry sauce, making sure they are submerged.
Simmer for 6-8 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Add Spinach:
Stir in the fresh spinach and cook for another 2-3 minutes until the spinach wilts.
6. Finish and Serve:
Stir in the lime juice and season the curry with salt and pepper to taste.
Garnish with fresh cilantro and serve with steamed jasmine rice or basmati rice.
Enjoy Your Coconut Fish Curry with Spinach!