Keralan coconut fish curry
1 small, roughly chopped
1 inch slice(s), sliced
3 teaspoon(s), hot
1 zest(s) of 1
Reduced fat coconut milk, tinned (7.7% Fat)
Calorie controlled cooking spray
450 g, cubed
200 g, halved
100 g, baby leaf
- 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).
- 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.
- 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.
- 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.