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    • Coley and Spinach Curry

    Coley and Spinach Curry

    Mark Sharron
    Medium difficulty
    30 minutes
    02-Apr

    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

    • Step-by-step method for making Coley and Spinach Curry
    • Gather all ingredients and equipment needed for the recipe
    • Wash and pat dry the coley fillet, then cut into even-sized chunks
    • Place coley pieces aside in the fridge, lightly covered, until needed
    • Peel and finely chop the onions
    • Peel and mince the garlic cloves
    • Peel and finely grate the fresh ginger
    • Wash and drain the fresh spinach leaves; set aside
    • Open the tin of coconut milk and measure out 400ml vegetable stock
    • Measure all ground spices: coriander, cumin, turmeric, garam masala, chilli powder, black pepper, cardamom
    • Prepare the vegetable oil for cooking by measuring 2 tablespoons
    • Pick and wash fresh coriander leaves for garnish; slice lemon wedges for serving; reserve both
    • Heat the vegetable oil in a large, heavy-based pan over medium heat
    • Add the chopped onions and cook, stirring occasionally, until soft and golden brown
    • Add the minced garlic and grated ginger to the onions; sauté for 1-2 minutes until fragrant
    • Stir in the ground coriander, cumin, turmeric, garam masala, chilli powder, black pepper, and ground cardamom
    • Cook the spices for 1-2 minutes, stirring constantly, until the mixture is aromatic and forms a thick paste
    • Pour in the coconut milk and vegetable stock, stirring well to deglaze the pan
    • Bring the sauce to a gentle simmer and cook for 10 minutes, uncovered, to allow flavors to meld and the sauce to slightly reduce
    • Season the curry base with salt to taste
    • Gently add the coley chunks to the simmering sauce in a single layer
    • Poach the fish over low-medium heat for 5-8 minutes, or until opaque and just cooked through; avoid stirring vigorously to prevent breaking the fish
    • Once the fish is cooked, fold in the fresh spinach leaves and let them wilt for 1-2 minutes in the hot curry
    • Taste and adjust seasoning as desired
    • Ladle the curry into warm serving bowls, ensuring each portion has both fish and spinach
    • Sprinkle generously with fresh coriander leaves
    • Serve immediately with lemon wedges on the side for squeezing over the curry