Spicy fish curry with spinach and rice
2 tbsp vegetable oil, such as sunflower or rice bran oil 2 onions, finely sliced 2 tbsp grated fresh ginger 2 cloves garlic, crushed 1 red chilli, finely chopped with seeds removed 2 tsp curry powder 2
- Heat a large frying pan, vegetable oil, such as sunflower or rice bran oil and finely sliced onions and gently fry for five minutes, stirring regularly, until onions soften. Add grated fresh ginger, crushed garlic, chilli as finely chopped with seeds removed and curry powder and cook for two more minutes.
- Add fish or vegetable stock and bring to the boil, then add fillets fish (such as John Dory, tarakihi, snapper or cod) to the pan so they are covered in liquid. Turn down the heat and gently simmer for five minutes.
- Shred the washed spinach and add to the pan, and then simmer for five minutes more. Adjust seasoning with salt and pepper to taste. Serve with steamed rice, if desired.
Tip: When cooking with spice powders,it is good practice to fry, roast or toast the spices first to release their natural aromatic flavours. This also refreshes the spices and removes any raw taste.