Fish curries were somehow overlooked on my menu so far, so I decided it's time to change that. This one is a low-fat, sweet-spicy option ideal for spring time :)
You'll need:
200g white fleshed fish (I used halibut)
2 sweet potatoes, peeled and diced
100g fresh baby leaf spinach
100ml coconut milk
1 medium onion, finely chopped
2 garlic cloves, fined chopped
mild curry powder
chili flakes
black mustard seeds
cumin
coriander leaves (optional)
1. Fry the onion on a warmed-up pan with a dose of vegetable oil. Once it softens, add garlic and the rest of the spices spices (except for the curry powder) and allow to fry for a few more seconds being careful not to allow the spices to burn.
2. Add the sweet potatoes to the pan together with the curry powder and stir. Leave on medium heat until the potatoes soften, which should take around 15 minutes. Stir occasionally.
2. Cut the fish into bite size bits and add to the pan. Add the coconut milk. Carefully stir-in the spinach leaves. Once they soften, your curry is ready! Just sprinkle with fresh coriander leaves before serving, et voila!
Bon appétit!
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