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    • 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.  
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    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

    • Heat the oil in a large saucepan over medium heat.
    • Add the onions, garlic, and ginger and sauté for 3-4 minutes, or until the onions are softened.
    • Add the spices and stir to combine.
    • Add the coley fillet and cook for 5 minutes.
    • Pour in the coconut milk and vegetable stock, and bring to a simmer.
    • Reduce the heat to low and simmer for 15 minutes, or until the coley is cooked through.
    • Add the spinach leaves and simmer for a few minutes, or until the spinach is wilted.
    • Season with salt to taste.
    • Serve with fresh coriander and lemon wedges.