Indian spiced cod curry with tomatoes and spinach
Flaky cod gently poached in a tomato, ginger and turmeric sauce with spinach. Light, fresh and fast.
- Time30 min
- LevelEasy
- Costabout £2.55 a head
Ingredients
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Method
- 1
Heat the oil in a wide pan. Add the cumin seeds for 30 seconds, then the onion, and cook for 6 minutes until soft.
6 min - 2
Add the garlic, ginger, turmeric, ground coriander and chilli flakes. Stir for 1 minute.
- 3
Pour in the tomatoes, water and salt. Simmer for 10 minutes until slightly thick.
10 min - 4
Slide in the cod, spoon the sauce over and cover. Cook gently for 5 minutes until the fish flakes.
5 min - 5
Lay the spinach on top, cover for 1 minute until wilted, then fold in very gently.
- 6
Add the lime juice and fresh coriander. Serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.