Fish Curry with Spinach & Coconut
Serves: 4
  • 400- 500g fish – such as cod, haddock and salmon; cut into mouth sized pieces
  • 8-10 frozen king size prawns
  • 1 red onion, finely sliced
  • 1 can coconut milk (approx 400ml)
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 large handfuls spinach
  • 2 handfuls of any green veg such as asparagus tips, green beans, sugar snaps, mange tout, etc.
  1. Place a wok or large saucepan onto the hob, add a large knob of coconut oil and melt at a medium heat.
  2. Add the onions and sweat gently until soft.
  3. Next add the spices and cook out for a few seconds before adding in the coconut milk and stirring all the spices through.
  4. When the mixture is bubbling, gently add in the chunks of fish and frozen prawns to poach in the coconut milk. Cook the fish for 4-5 minutes until cooked through. The prawns should have turned from their dull grey colour to a vibrant pink.
  5. Finally stir in the green vegetables and spinach and allow both to wilt and cook for a further few minutes.
Serve with a bowl of fluffy basmati rice to soak up the delicious coconut curry sauce.
Recipe by Cooking Them Healthy at