A delicious curry from ” Dominique’s Kitchen” by Dominique Woolf. You can omit the chilli for a child friendly version. You can add a few prawns as well if you like, or use them instead of the fish. Serve with rice or rotis.
Ingredients
- neutral oil for frying
- 1 onion finely chopped
- 2 cloves garlic crushed
- 2 tbsps grated ginger
- 2 red chillies deseeded and finely chopped
- 1 tsp ground turmeric
- 1 x 400ml tin coconut milk
- 2 tsps light soy sauce
- 1/4 tsp salt
- 200 g spinach
- 4 ( about 500g total) skinless white fish fillets e.g. hake or cod cut into 6 cm chunks
- Finely sliced red chillies to serve
Servings:
Instructions
- Heat 1 tbsp oil in a large frying pan ( that has a lid) over a medium heat. Fry the onion, garlic, ginger and chillies for 5-7 minutes, stirring occasionally, until softened. Add the turmeric and fry for a further 2 minutes or so, being careful that it doesn't burn.
- Add the coconut milk, soy sauce and salt and bring to a simmer. Cook for 5 minutes or so, stirrin occasionally. Taste the sauce and add any extra seasoning if needed.
- Add the spinach to the pan, stirring to coat in the sauce, then nestle the fish on top. Put on the lid, reduce heat to medium low and cook for 5-10 minutes or until the spinach has wilted and the fish is cooked through.
- Serve immediately, sprinkled with extra red chillies if desired.
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