@evergreens.lifest: Coconut Fish Curry with Spinach 🥥🐟🌿 Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients For the Fish Curry 1 lb (450g) firm white fish (like cod or haddock), cut into chunks 1 tablespoon coconut oil (or vegetable oil) 1 onion, chopped 2 cloves garlic, minced 1 tablespoon ginger, grated 1 can (14 oz) coconut milk 2 tablespoons red curry paste (adjust to taste) 2 cups fresh spinach Juice of 1 lime Salt and pepper, to taste Fresh cilantro (for garnish) For Serving Cooked jasmine rice or naan bread Instructions Make the Fish Curry Sauté Aromatics: In a large skillet, heat coconut oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Stir in minced garlic and grated ginger, cooking for another minute. Add Curry Paste: Stir in the red curry paste and cook for 1-2 minutes until fragrant. Add Coconut Milk: Pour in the coconut milk and bring to a gentle simmer. Stir well to combine. Cook Fish: Gently add the fish chunks to the curry sauce. Simmer for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Add Spinach: Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted. Season with lime juice, salt, and pepper to taste. Serve Plate the Dish: Serve the coconut fish curry over cooked jasmine rice or with naan bread, garnished with fresh cilantro. Tips and Variations Add Heat: For a spicy kick, include chopped red chilies or extra red curry paste. Vegetable Variations: Incorporate bell peppers or peas for added flavor and nutrition. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy your Coconut Fish Curry with Spinach – a creamy and flavorful dish!

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Tuesday 01 April 2025 08:31:37 GMT