Créé avec l’IA
Mild Coconut Cod and Spinach Curry
30 min 535 kcal par portion Moyen
Ingrédients
4 Portions
- cod fillets700 g
- olive oil15 ml
- yellow onion200 g
- garlic12 g
- fresh ginger15 g
- light coconut milk350 ml
- chopped tomatoes300 g
- baby spinach300 g
- mild curry powder12 g
- fresh lime juice40 ml
- cooked basmati rice700 g
- fresh cilantro15 g
Instructions
- 1
Cut the cod fillets into large, even pieces. Finely chop the yellow onion, mince the garlic, grate the fresh ginger, and roughly chop the cilantro.
- 2
Heat the olive oil in a large, deep skillet or saucepan over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until soft and translucent.
- 3
Add the garlic, ginger, and mild curry powder. Cook for 1 minute, stirring continuously, until fragrant.
- 4
Stir in the chopped tomatoes and light coconut milk. Bring the sauce to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally.
- 5
Add the baby spinach in batches, stirring each batch into the sauce until wilted.
- 6
Nestle the cod pieces into the curry sauce. Cover and simmer gently for 6–8 minutes, or until the cod is opaque throughout and flakes easily. Avoid vigorous stirring so the fish remains intact.
- 7
Remove the pan from the heat and gently stir in the fresh lime juice and most of the chopped cilantro.
- 8
Divide the cooked basmati rice among serving bowls. Spoon the coconut cod and spinach curry over the rice, garnish with the remaining cilantro, and serve immediately.
