Roast cauliflower & hazelnut pilaf
This simple basmati rice pot is flavoured with coriander, garam masala and ginger for a healthy and satisfying meal
Cod & spinach yellow curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp smoked paprika
- 250g codfillet, cut into bite-sized chunks
- 2 tbsp groundnut oil(or any flavourless oil)
- 1 onionfinely sliced
- 2 garlic clovesfinely sliced
- thumb-sized piece gingergrated
- 400g can coconut milk
- 100g fresh spinach
- cooked basmati riceand naan bread, to serve (optional)
Nutrition: per serving
- kcal651
- fat49g
- saturates32g
- carbs23g
- sugars9g
- fibre3g
- protein29g
- salt0.5g
Method
step 1
In a small bowl, combine the spices. Coat the fish with half the spice mixture and some seasoning. Set aside.
step 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.
step 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.
