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Spinach Turmeric Fish Curry

Spinach & Turmeric Fish Curry
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A vibrant and flavorful fish curry featuring spinach and turmeric, perfect for a healthy and satisfying meal.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup vegetable broth
  • 1 lb firm white fish fillets (cod, tilapia, or halibut), cut into 2-inch pieces
  • 5 ounces fresh spinach
  • 1/2 cup coconut milk
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat olive oil in a large skillet or pot over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Stir in garlic and ginger and cook for another minute until fragrant.
  3. Add turmeric, cumin, coriander, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until aromatic.
  4. Pour in diced tomatoes and vegetable broth. Bring to a simmer, then reduce heat and let it cook for 10 minutes, allowing the flavors to meld.
  5. Gently add the fish pieces to the curry. Cook for 5-7 minutes, or until the fish is opaque and flakes easily.
  6. Stir in the fresh spinach a handful at a time, allowing it to wilt before adding more.
  7. Pour in the coconut milk and stir to combine. Heat through for 2-3 minutes, but do not boil.
  8. Season with salt and black pepper to taste.
  9. Serve hot, garnished with fresh cilantro.

Notes

  • Serve this curry with steamed rice, quinoa, or naan bread.
  • You can adjust the amount of cayenne pepper to your preferred spice level.
  • For a thicker curry, you can simmer it for a longer time before adding the fish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

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