0
0 ITEM(S) - £0.00 GO

Menu

    • Coley and Spinach Curry

    Mark Sharron
    Medium difficulty
    30 minutes
    2-4
    Amount Per Serving: Calories 350; Fat 18g; Carbs 15g; Protein 22g; Fibre 4g; Sodium 190mg; Cholesterol 25mg
    Coley and Spinach Curry is an easy-to-make, flavorful dish that will surely please everyone in the family. This curry is made with fresh coley fillet, onions, garlic, ginger, spices, coconut milk, vegetable stock, spinach, and other ingredients. This dish is packed with flavour and nutrition and is a great way to get your daily intake of Omega-3 fatty acids. Combining spices and vegetables makes this dish a flavourful and healthy meal.  
    1 rating
    layout 0 comment

    Ingredients

    • 1kg coley fillet, cut into chunks
    • 2 large onions, finely chopped
    • 4 cloves garlic, minced
    • 2 tablespoons fresh grated ginger
    • 2 tablespoons ground coriander
    • 2 tablespoons ground cumin
    • 2 teaspoons ground turmeric
    • 2 teaspoons garam masala
    • 1 teaspoon chilli powder
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground cardamom
    • 400ml tin coconut milk
    • 400ml vegetable stock
    • 2 tablespoons vegetable oil
    • 2 large handfuls of fresh spinach leaves
    • Salt, to taste
    • Fresh coriander, to garnish
    • Lemon wedges, to serve

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add the spinach leaves and simmer for a few minutes, or until the spinach is wilted.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serve with fresh coriander and lemon wedges.