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White Fish Curry with Wilted Spinach

Prep time:
10
mins
Cook time:
25
mins
Difficulty:
medium

Ingredients per 1 portion:

Red Onion
1
Curry Powder
2
g
Spinach
80
g
Red Chilli
20
g
Turmeric
3
g
Coconut Milk
200
ml
Vegetable Stock
1
Fresh Ginger
15
g
Tomato Puree
16
g
Basmati Rice
130
g
White Fish
2
Fillets
Garlic
1
Cloves
1

Put the kettle on to boil. Wash, dry and roughly chop the spinach, and set aside. Cut the red onion in half, peel and then finely dice. Peel the skin off the ginger with a teaspoon, then grate or finely chop. Cut the chilli lengthways, use a teaspoon discard the seeds, and finely chop. Cut the fish fillets into 2cm pieces.

2

Rinse the rice under cold water. Then add the rice, a pinch of salt and 250 ml of cold water for 2 people (500ml for 4 etc.) into a saucepan and bring to the boil. Once boiling point is reached pop the lid on, reduce the heat to very low and cook for 10-12 minutes. Once the water has all been absorbed the rice is ready. Take it off the heat and keep covered until ready to use.

3

While you are waiting for the water for the rice to boil, heat a frying pan (which has a lid) on a medium heat with a drizzle of vegetable oil. When the oil is hot add the chopped onion(s) and cook for 3-4 minutes.

4

When the onions are soft, add the ginger and garlic to the frying pan and cook until fragrant, about 1 minute. Next, add the curry powder and ground turmeric to cook for 30 seconds. Add the tomato puree and red chilli(es), cook for 1 minute.

5

Using the boiled water from the kettle, make the stock (50ml with ½ a stock cube for 2 people; 100ml with 1 cube for 4 people etc.) and mix with the coconut milk. Add this to the frying pan and cook for 1-2 minutes until it starts to thicken.

6

Next, add the washed spinach and stir until the spinach starts to wilt; about 2-3 minutes. Place the chopped fish fillets into the curry, pop the lid on and cook for 4-5 minutes until the fish flakes easily and is opaque in colour. Serve the curry on top of the rice.

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