Coconut Fish Curry with Spinach

Ingredients

• 5 g ginger (1 piece)
• 1 Garlic clove
• 1 Shallot
• 1 Carrot
• 2 tsp Peanut oil
• 1 tsp yellow curry paste
• 70 ml Vegetable broth
• 100 ml coconut milk (9 % fat)
• 125 g Cod fillet (1 Cod fillet)
• Salt
• Pepper
• 20 g young spinach (1 handful)
• 1 stalk Coriander
• 1 tbsp soy sauce
• chili flakes
• 1 tsp lemon juice

Instructions

1. 1.

   Peel the ginger, garlic, shallot, and carrot; slice the carrot thinly, dice the rest.

2. 2.

   Heat 1 tsp of oil in a pan. Sauté the prepared ingredients over medium heat for 5 minutes. Add curry paste and sauté for 1 minute. Then pour in the broth and coconut milk and simmer for about 10 minutes over medium heat.

3. 3.

   Meanwhile, rinse the fish, pat it dry, and cut it into chunks. Season with salt and pepper. Heat the remaining oil in a pan. Fry the fish pieces for about 3-4 minutes per side.

4. 4.

   Wash, shake dry, and chop the spinach and coriander. Add both to the curry and season with soy sauce, chili flakes, and lemon juice. Place the fish pieces in the curry and let them cook for 2-3 minutes over low heat.