This is an easy, yet interesting dinner to make in next to no time. It is rich and creamy with a delicious spiced coconut broth. Fish is a fantastic source of lean protein, and salmon provides a welcome boost of omega 3 fats. Children love the gentle spices, which are packed with antioxidants. This dish can easily also be served as a dinner party dish for adults to enjoy; just add a sprinkle of chopped coriander before serving or for a digestive hit, try adding a drizzle of kefir cream.
Fish Curry with Spinach & Coconut
- 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.
- Place a wok or large saucepan onto the hob, add a large knob of coconut oil and melt at a medium heat.
- Add the onions and sweat gently until soft.
- Next add the spices and cook out for a few seconds before adding in the coconut milk and stirring all the spices through.
- 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.
- 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.
Hi. I’m not sure about the first line in the ingredients list – does this mean 4 x 500g fish i.e. 2kg in total?
Laura Porter says
No. It means 400 to 500g.
Oh Laura you are such a sweetie – thank you and SO much love xxxx
It says 4-500g fish, meaning between 400 and 500g – whatever you might have. Not 2kg.
I hope it goes well – its a goodie.xx