Coconut fish curry

Coconut fish curry
Serves 2
A creamy fish curry with just enough spice, power it up with sweet potato and spinach to get you on your way to five a day.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
692 calories
32 g
242 g
24 g
87 g
2 g
812 g
1841 g
8 g
0 g
21 g
Nutrition Facts
Serving Size
812g
Servings
2
Amount Per Serving
Calories 692
Calories from Fat 214
% Daily Value *
Total Fat 24g
37%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
Cholesterol 242mg
81%
Sodium 1841mg
77%
Total Carbohydrates 32g
11%
Dietary Fiber 9g
35%
Sugars 8g
Protein 87g
Vitamin A
524%
Vitamin C
212%
Calcium
27%
Iron
39%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the spice paste
  1. 1 green chilli, roughly chopped
  2. pinch dried chilli flakes
  3. 2 tbsp vegetable oil
  4. ½ lemon, juice only
  5. handful fresh coriander, plus extra for garnish
For the curry
  1. 1 tbsp vegetable oil
  2. 1 onion, sliced
  3. 1 garlic clove, crushed
  4. 1 large sweet potato, peeled and chopped
  5. 1 tsp curry powder
  6. 1 tsp cumin
  7. 150/5oz cod or pollack fillet, skinned and chopped (frozen is fine)
  8. ½ tin coconut milk
  9. 1 handful spinach leaves, or 2 blocks frozen spinach, defrosted and liquid squeezed out
  10. ½ lime, juice only
  11. salt, to taste
Instructions
  1. For the spice paste, place all of the spice paste ingredients into a food processor and blend until smooth. (You can use a pestle and mortar for this, too.)
  2. For the curry, heat the vegetable oil in a wok and gently fry the onion and garlic for 4-5 minutes, or until softened. Add the sweet potato, curry powder and cumin and continue to fry for further 5-10 minutes, until the sweet potato has softened, then add the fish and two tablespoons of the spice paste. Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer.
  3. Stir in the baby spinach leaves, lime juice and season with salt, to taste. Cook for another 2-3 minutes, then stir in the coriander.
  4. Spoon the curry into a bowl and serve.
beta
calories
692
fat
24g
protein
87g
carbs
32g
more
Simon Rochester http://www.simonrochester.co.uk/