CentMenu / Dinner · Lunch
White fish curry with rice
Frozen white fish and spinach simmer gently in a mild coconut tomato curry.
Ingredients
4 servings · US + metric
- 1.06 lb (480 g) frozen white fish fillets
- 10.58 oz (300 g) long-grain rice
- 0.63 cup (150 ml) coconut milk
- 14.11 oz (400 g) canned chopped tomatoes
- 8.82 oz (250 g) frozen spinach
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 2¼ tsp (5 g) curry powder
- ½ tsp (3 g) salt
Let’s cook
Thaw 1.06 lb (480 g) frozen white fish fillets in the fridge overnight and cut into large chunks.
Heat 1¾ tbsp (25 ml) sunflower oil in a large pan over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Stir in 2¼ tsp (5 g) curry powder, 0.63 cup (150 ml) coconut milk, 14.11 oz (400 g) canned chopped tomatoes, 8.82 oz (250 g) frozen spinach and ½ tsp (3 g) salt and simmer over low heat for 10 minutes, stirring until the spinach is thawed and hot.
Nestle the fish into the sauce and simmer gently for 8–10 minutes, until it reaches 145 °F (63 °C), without stirring roughly.
Meanwhile, cook 10.58 oz (300 g) long-grain rice in a pot of boiling water over medium heat for 18 minutes, or as directed on the package; drain.
Serve the fish curry over the drained rice.