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)

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Instructions

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.
Add the garlic and ginger, and cook for another minute, until fragrant.
Stir in the turmeric, cumin, coriander, and cinnamon. Cook for about 1 minute to toast the spices.
Pour in the coconut milk and bring to a simmer. Let it cook for 5 minutes to allow the flavors to meld together.
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.
Stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach is wilted.
Once cooked, adjust seasoning if necessary. Stir in lemon juice for a fresh zing, if desired.
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