Keralan coconut fish curry
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This fragrant fish curry has a coconut milk base, which gives it a luxuriously creamy taste.
Ingredients
Onion
1 small, roughly chopped
Garlic
3 clove(s)
Root Ginger
1 inch slice(s), sliced
Curry Powder
3 teaspoon(s), hot
Lime
1 zest(s) of 1
Reduced fat coconut milk, tinned (7.7% Fat)
300 ml
Calorie controlled cooking spray
4 spray(s)
Pollock, raw
450 g, cubed
Cherry Tomatoes
200 g, halved
Spinach
100 g, baby leaf
Instructions
1
Put the onion, garlic, ginger, curry powder, lime zest and juice in a small food processor with 2 tablespoons of the coconut milk and whiz to a paste (or use a hand-held blender).
2
Mist a nonstick saucepan with the cooking spray and add the spice paste. Fry for 4-5 minutes to cook out the raw flavours. Add the fish to the pan and turn gently to coat in the spice paste.
3
Pour the rest of the coconut milk into the pan and stir in the tomatoes. Bring to the boil and simmer gently for 5 minutes until the fish is cooked but not falling apart.
4
Remove from the heat and stir in the spinach, to wilt in the heat of the sauce. Season to taste. Ladle into warmed bowls to serve.
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