Quick cod curry
Calorie controlled cooking spray
1 large, thinly sliced
2 inch slice(s), grated
3 clove(s), crushed
2 small, large vine, quartered
Reduced Fat Coconut Milk, Canned (7.7% Fat)
4 fillet(s), medium, skinless
100 g, young leaf
White basmati rice, dry
- Mist a large nonstick pan with cooking spray and cook the onion over a medium heat for 8-10 minutes until just starting to colour. Add a splash of water to the pan, if needed, to prevent the onion from sticking to the pan.
- Add the ginger and garlic to the pan and cook, stirring, for 2 minutes, then add the tomatoes and turmeric followed by a pinch of salt. Cover and cook for 2 minutes.
- Stir in the coconut milk and 50ml cold water, then bring the mixture to a boil. Cook for 2 minutes then reduce the heat to a simmer. Add the cod and spinach to the pan and simmer for 6-8 minutes or until the fish is cooked through and opaque.
- Meanwhile, cook the rice to pack instructions. Ladle the broth and fish into bowls and serve with the rice on the side.