Fish Curry with Peppers, Spinach and Coconut
It's quite unbelievable how tasty this dish is when you consider how easy it is to make... A bit of chopping, a bit of stirring and there you have it - a delicious, vibrant curry!
Now you may think this is a bit of a cheat as I do use a ready-made tikka paste here but I'm not ashamed to say that midweek, after work I am more than happy to accept a helping hand and you can get some really good pre-made pastes in the supermarkets these days. Aside from that, sweet red peppers and onions, creamy coconut milk, fresh spinach and zingy lime juice are used to really boost the flavour profile and bring out the best in the fish.
Fish Curry with Peppers, Spinach and Coconut
Serves 6
oil
2 red onions
2 large red peppers
3 tbsp tikka paste
400ml reduced-fat coconut milk
750g white fish (such as cod), cut into chunks
200g spinach
1 lime, juice only
sea salt and freshly ground black pepper
Heat a drizzle of oil in a large saucepan or casserole pan. Thinly slice the onions, deseed and chop the peppers, then fry for 10 minutes until softened and starting to colour.
Add the tikka paste to the pan and cook, stirring, for 2 minutes. Add the coconut milk and cod, stir and simmer for 5 minutes until the cod is cooked. Stir in the spinach until wilted, then season with the lime juice, salt and pepper and serve with rice.
Now you may think this is a bit of a cheat as I do use a ready-made tikka paste here but I'm not ashamed to say that midweek, after work I am more than happy to accept a helping hand and you can get some really good pre-made pastes in the supermarkets these days. Aside from that, sweet red peppers and onions, creamy coconut milk, fresh spinach and zingy lime juice are used to really boost the flavour profile and bring out the best in the fish.
Fish Curry with Peppers, Spinach and Coconut
Serves 6oil
2 red onions
2 large red peppers
3 tbsp tikka paste
400ml reduced-fat coconut milk
750g white fish (such as cod), cut into chunks
200g spinach
1 lime, juice only
sea salt and freshly ground black pepper
Heat a drizzle of oil in a large saucepan or casserole pan. Thinly slice the onions, deseed and chop the peppers, then fry for 10 minutes until softened and starting to colour.
Add the tikka paste to the pan and cook, stirring, for 2 minutes. Add the coconut milk and cod, stir and simmer for 5 minutes until the cod is cooked. Stir in the spinach until wilted, then season with the lime juice, salt and pepper and serve with rice.
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