Coconut Cod and Spinach Curry (Print version)
Large pieces of cod cook gently in a mild coconut sauce with ginger, garlic and spinach.
# Ingredients:
Ingredients
01 -
600 g skinless cod fillets, cut into large chunks
02 -
400 ml coconut milk
03 -
150 g baby spinach
04 -
1 onion, finely chopped
05 -
2 garlic cloves, minced
06 -
1 tbsp grated fresh ginger
07 -
1 tbsp mild curry powder
08 -
1 tbsp vegetable oil
09 -
100 ml water
10 -
1 tbsp lime juice
11 -
½ tsp salt
# Instructions:
01 -
Pat the cod dry and cut into roughly 5 cm pieces. Check for and remove any bones.
02 -
Heat the oil in a wide deep skillet over medium heat. Cook the onion for 6–8 minutes until softened, stirring often.
03 -
Add garlic, ginger and curry powder. Stir for one minute, keeping the heat moderate so the spices do not burn.
04 -
Pour in coconut milk and water, add salt and bring to a gentle simmer. Cook uncovered for 5 minutes.
05 -
Nestle the cod in the sauce in one layer. Cover and simmer very gently for 6–8 minutes, depending on thickness, until the center reaches 63°C / 145°F and the fish flakes easily. Avoid stirring hard, which breaks the pieces.
06 -
Fold spinach carefully into gaps around the fish and cook for 1–2 minutes until wilted. Remove from heat and add lime juice. Serve in shallow bowls; plain rice can be served separately if desired.
07 -
Refrigerate leftovers in shallow covered containers within two hours and use within two days. Reheat gently until thoroughly hot to 74°C / 165°F, adding a small splash of water if needed.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.