Best Cod Spinach Yellow Curry Recipes

EASY FROM SCRATCH THAI YELLOW CURRY WITH FISH

Easy From Scratch Thai Yellow Curry With Fish image

No bland flavours over here! This Yellow Thai Fish Curry is simple, delicious and speedy too! This is my Easy From Scratch Thai Yellow Curry With Fish.

Provided by Nicky Corbishley

Categories Dinner

Time 20m

Number Of Ingredients 24

Ingredients

1 regular onion (peeled and chopped)
1-2 medium red chillies (chopped (or more if you like it really hot))
2 tsp finely chopped fresh ginger ((or 1 tsp minced ginger))
2 cloves of garlic (peeled and chopped)
1 lemongrass stalk (outer leaves disgarded, inner part chopped finely (you can replace this with a tsp of lemongrass paste))
1 heaped tbsp fresh coriander (cilantro) stalks (you can use the leaves for garnish later)
1 1/2 tsp turmeric
1 tsp tamarind paste (usually gluten free, but best to check)
½ tsp cumin
½ tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 tbsp olive oil
3 haddock or cod fillets (weighing approx 150g/5oz each) (sliced in half)
100 g kale (chopped)
400 ml can full-fat coconut milk
240 ml fish stock or chicken stock (Use a gluten free brand - Knorr to a GF version)
2 tsp fish sauce (usually gluten free, but best to check)
2 tsp brown sugar
1 tbsp lime juice
1 tbsp cornflour (cornstarch) (mixed with 3 tbsp cold water (optional))
Boiled rice
1 red chilli (finely sliced)

Steps:

Add all the curry paste ingredients to a bowl and blend together using a hand blender until no lumps remain (or use a mini chopper).
Spread half of the curry paste on the haddock fillets (both sides, or just the fleshy side if the fish still has skin on).
Heat the olive oil in a large frying pan (skillet) on a high heat and place the haddock fillets in there. Cook for 2-3 minutes on each side until the coating starts to brown. Add the rest of the curry paste to the pan and cook for a further minute until fragrant.
Add the coconut milk and stock, then stir (you can remove the skin from the fish at this point if necessary), breaking up the fish a little. Once the coconut milk is bubbling, add fish sauce, brown sugar and lime juice and stir again. Test for seasoning and add a little more salt/pepper/lime/sugar if needed.
Add the kale and stir through for 1-2 minutes until wilted.
If you'd like the sauce to be a little thicker, stir in the cornstarch and water mixture a little at a time until the sauce is thickened to your liking.
Serve topped with sliced chillies and some boiled rice if you like. We also like to serve ours with toasted pita (make sure it's gluten free pita if needed).

Nutrition Facts : Calories 406 kcal, Carbohydrate 16 g, Protein 22 g, Fat 29 g, SaturatedFat 20 g, Cholesterol 60 mg, Sodium 1033 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

COD CURRY

Cod Curry image

This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.

Provided by JENNIFERB3

Categories World Cuisine Recipes Asian Indian

Time 1h10m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon cardamom
½ teaspoon turmeric
½ teaspoon salt
2 fresh jalapeno peppers, seeded and diced
.24 cup chopped cilantro
1 tablespoon lemon juice
1 (28 ounce) can diced tomatoes with juice
1 pound cod fillets, cut into chunks

Steps:

Heat the oil in a skillet over medium heat. Place onion in the skillet. Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown.
Mix the garlic paste and ginger paste into the skillet. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric, and salt. Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavors to blend.
Return the sauce to a boil, and place cod in the skillet. Reduce heat to low, and cook 15 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 11.4 g, Cholesterol 52.8 mg, Fat 8.4 g, Fiber 3.2 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 757 mg, Sugar 6.4 g