Why You’ll Love This Recipe

This Spinach & Turmeric Fish Curry is both healthy and delicious. The turmeric gives the curry its bright yellow color and anti-inflammatory benefits, while the spinach adds a nutritious boost of greens. The fish cooks perfectly in the curry sauce, absorbing all the flavors from the aromatic spices. The dish is light but satisfying, and it’s easy to make with ingredients you likely have in your pantry. Plus, it’s versatile—you can serve it with rice, naan, or even quinoa for a complete, wholesome meal.

Ingredients

  • 1 lb (450g) white fish fillets (such as cod, haddock, or tilapia), cut into chunks

  • 2 tablespoons olive oil or vegetable oil

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 1-inch piece of ginger, grated

  • 1 tablespoon ground turmeric

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon chili powder (optional, for heat)

  • 1 can (14 oz) coconut milk

  • 1/2 cup water or vegetable broth

  • 4 cups fresh spinach, washed and chopped

  • Salt and pepper, to taste

  • Fresh cilantro, chopped (for garnish)

  • 1 tablespoon lemon juice (optional, for added brightness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Sauté the Aromatics:

    • In a large pan or Dutch oven, heat the oil over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened and golden.

    • Add the garlic and grated ginger and cook for an additional 1-2 minutes until fragrant.

  2. Add the Spices:

    • Stir in the turmeric, cumin, coriander, and chili powder (if using). Cook the spices for another 1-2 minutes, allowing them to release their aromas.

  3. Prepare the Curry Sauce:

    • Pour in the coconut milk and water (or vegetable broth). Stir to combine and bring the sauce to a simmer. Allow it to cook for 5-7 minutes, letting the flavors meld together.

  4. Add the Fish:

    • Gently add the fish chunks to the curry sauce, making sure they are submerged in the sauce. Cook for about 5-7 minutes, or until the fish is tender and cooked through.

  5. Add the Spinach:

    • Stir in the spinach and cook for 2-3 minutes until it wilts down and blends into the curry sauce. Season with salt and pepper to taste.

  6. Finish and Serve:

    • Once the spinach is fully cooked and the fish is tender, squeeze in the lemon juice (if using) for a touch of brightness. Garnish with freshly chopped cilantro and serve the curry hot with rice, naan, or your preferred side.

Servings and timing

  • Servings: This recipe serves 4 people.

  • Prep time: 10 minutes

  • Cook time: 20 minutes

  • Total time: 30 minutes

Variations

  • Different Fish: You can use any firm white fish, such as snapper or halibut, in place of cod or tilapia. Just ensure the fish holds up well in the curry.

  • Vegan Option: Replace the fish with tofu or chickpeas for a vegetarian or vegan version of this curry. You can also add extra vegetables like zucchini or sweet potatoes.

  • Spicier: If you prefer a spicier curry, increase the amount of chili powder or add fresh chopped green chilies to the curry base.

  • Add More Veggies: You can add other greens like kale or mustard greens for added texture and flavor. Additionally, diced tomatoes, peas, or bell peppers would also work well in this curry.

Storage/reheating

  • Storage: Leftover curry can be stored in an airtight container in the fridge for up to 3 days.

  • Reheating: Reheat gently on the stove over low heat, adding a splash of water or coconut milk to maintain the sauce’s creaminess.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen fish for this curry. Just be sure to thaw it completely before adding it to the curry to ensure even cooking.

What kind of fish works best for this curry?

White fish like cod, tilapia, or haddock work best as they hold up well in curry without falling apart. Avoid oily fish like salmon or mackerel, as they may overpower the delicate flavors of the dish.

Can I make this curry ahead of time?

Yes, you can make this curry ahead of time and store it in the fridge. The flavors will actually improve after sitting for a few hours. Just reheat it on the stove before serving.

Is this dish gluten-free?

Yes, this Spinach & Turmeric Fish Curry is naturally gluten-free, as it doesn’t contain any wheat or gluten-based ingredients.

Can I use a different type of milk instead of coconut milk?

If you prefer, you can use a non-dairy milk, like almond milk or oat milk, but the flavor and texture will be different. Coconut milk adds richness and a subtle sweetness to the curry.

How can I make this curry spicier?

If you like your curry with a bit more heat, you can increase the chili powder or add fresh chili peppers. For extra heat, you could also add a pinch of cayenne pepper or red

Conclusion

Spinach & Turmeric Fish Curry is a delicious and healthy dish that combines fresh fish, aromatic spices, and nutrient-packed spinach in a creamy, flavorful coconut milk sauce. The rich and vibrant flavors of turmeric and cumin make this curry a standout meal, while the tender fish and spinach make it light yet satisfying. Perfect for a weeknight dinner or a special occasion, this recipe is quick, easy, and packed with goodness. Enjoy it with your favorite sides for a complete and comforting meal!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spinach & Turmeric Fish Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Simmering
  • Cuisine: Indian
Print Recipe

Description

Spinach & Turmeric Fish Curry is a vibrant, flavorful dish that combines tender fish with a creamy, spiced turmeric sauce, enriched with fresh spinach. This dish is a perfect balance of savory, aromatic spices and the healthy goodness of fish and greens.

Ingredients

  • 2 lbs white fish fillets (such as cod, tilapia, or haddock), cut into pieces
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 can (14 oz) coconut milk
  • 2 cups fresh spinach, chopped
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté for 5-6 minutes, or until softened and golden brown.
  2. Add the garlic and ginger, and cook for another minute, until fragrant.
  3. Stir in the turmeric, cumin, coriander, and cinnamon. Cook for about 1 minute to toast the spices.
  4. Pour in the coconut milk and bring to a simmer. Let it cook for 5 minutes to allow the flavors to meld together.
  5. Add the fish pieces to the pan, stirring gently to coat with the sauce. Season with salt and pepper. Let the fish cook in the sauce for about 10-12 minutes, or until fully cooked through and flaky.
  6. Stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach is wilted.
  7. Once cooked, adjust seasoning if necessary. Stir in lemon juice for a fresh zing, if desired.
  8. Serve the curry hot, garnished with fresh cilantro, and enjoy with steamed rice or naan.

Notes

For a spicier version, you can add chopped green chilies or a pinch of red chili flakes while cooking the onions.Feel free to swap the fish for shrimp, chicken, or tofu for variations.For extra creaminess, you can add a spoonful of yogurt or heavy cream towards the end of cooking.If you’re not a fan of coconut milk, you can substitute with vegetable or chicken broth for a lighter version.Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 22g
  • Saturated Fat: 15g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 60mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star