COD & SPINACH YELLOW CURRY
A lightly spiced fish curry you can whip up in 30 minutes, with chunks of meaty cod, iron-rich spinach and creamy coconut milk
Provided by Charlie Clapp
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 11
Steps:
- In a small bowl, combine the spices. Coat the fish with half the spice mixture and some seasoning. Set aside.
- 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.
- 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.
Nutrition Facts : Calories 651 calories, Fat 49 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium
FISH CURRY WITH COCONUT MILK
This easy fish curry with coconut milk has a rich and creamy sauce, lots of vegetables and perfectly cooked white fish. Garnish to taste and serve with naan for soaking up all that deliciousness!
Provided by Dawn | Girl Heart Food
Categories Main Course
Time 50m
Number Of Ingredients 21
Steps:
- Heat coconut oil in a 12-inch heavy-bottomed sauté (or deep) pan over medium heat.Note: The pan should have a lid for use later.
- When coconut oil is melted, add onion and cook, stirring often, until softened, 3 to 5 minutes.
- Add garlic and ginger, stir, and cook for 1 minute more.
- Stir in curry paste and crushed red pepper flakes (if using).
- Add baby potatoes, bell peppers, salt, black pepper and lime leaves, stirring to coat in curry paste mixture.
- Pour in seafood broth or stock. Bring to a simmer, cover with lid slightly ajar and cook for 10 minutes or until potatoes are almost fork-tender.
- Stir in coconut milk. Reduce the heat just a tad so you have a gentler/slower simmer and cook, uncovered, for 5 minutes. Stir every minute or so and ensure that any "caked" on bits at the top of the pan gets scraped into the mix. That's delicious!
- One at a time, make 4 little wells in the curry mixture and place cod fillets into them so that they are mostly submerged in the sauce. Spoon sauce over top of each fillet.
- Cook, uncovered, for 8 to 10 minutes or until fish is cooked through and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: Time can vary, depending on the thickness of the fish.
- Remove and discard lime leaves. Then carefully transfer fish to a plate, being careful not to break up the fish.
- In a cup, combine cornstarch and cold water. Whisk until smooth and blended. Pour into pan and stir. Cook for 1 to 2 minutes until sauce has thickened slightly.
- Stir in spinach and cook until just wilted (you can turn the heat off now if you like; the spinach will wilt with the residual heat in the pan).
- Return the cooked fish to the pan. Garnish to taste, if desired, with cilantro, chili pepper and green onion. Serve. Enjoy as is or with some cooked rice, quinoa or couscous. Great with lime juice squeezed over top.
SPINACH CURRY
I make this once a week. A quick lunch vegetable. It really tastes good. It is very similar to other vegetables I cooks, so bear with me. Please adjust the spices to your liking
Provided by Sana7149
Categories Asian
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil.
- Add the thymol seeds (ajwain in hindi).
- Add the ginger, garlic and onions.
- When the onions get soft, add the spinach.
- Add all the spices and salt.
- ** I microwave my spinach for about 8 minutes. Cook the spinach to the doneness level you like.
- ** Variations - I sometimes add boiled potatoes, tomatoes or yogurt to this. All the variations taste good :)
- ** Another variation - If you want sort of a gravy add some water mixed with corn starch and add alongwith the spinach.
Nutrition Facts : Calories 62.1, Fat 2.7, SaturatedFat 0.4, Sodium 28.4, Carbohydrate 9, Fiber 1.9, Sugar 3.1, Protein 2
"CREAMY" SPINACH CURRY
This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, an Indian cheese, makes it lighter and more convenient.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 45m
Number Of Ingredients 10
Steps:
- In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add garam masala; cook, stirring, until fragrant, about 1 minute.
- Add broth; bring to a boil. In batches, fill skillet with spinach; cook until wilted, adding more spinach as room becomes available, 2 to 3 minutes; season generously with salt and pepper.
- Reduce heat to medium-low; simmer spinach until soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently stir in tofu and yogurt; serve over rice.
SPINACH & CHICKPEA CURRY
A low-fat, low-calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
- Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.
Nutrition Facts : Calories 203 calories, Fat 4 grams fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium
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