Cod & spinach yellow curry
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Cod & spinach yellow curry

By Charlie Clapp

A lightly spiced fish curry you can whip up in 30 minutes, with chunks of meaty cod, iron-rich spinach and creamy coconut milk

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 651
  • fat 49g
  • saturates 32g
  • carbs 23g
  • sugars 9g
  • fibre 3g
  • protein 29g
  • salt 0.5g

Ingredients

  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 250g cod fillet, cut into bite-sized chunks
  • 2 tbsp groundnut oil (or any flavourless oil)
  • 1 onion, finely sliced
  • 2 garlic cloves, finely sliced
  • thumb-sized piece ginger, grated
  • 400g can coconut milk
  • 100g fresh spinach
  • cooked basmati rice and naan bread, to serve (optional)

Method

  1. In a small bowl, combine the spices. Coat the fish with half the spice mixture and some seasoning. 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.

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