Spinach & cod curry stew 

(serves 4)


  • 2.5 tsp turmeric

  • 2.5 tsp paprika

  • 450g cod fillet

  • 2 tblsp olive oil

  • 2 onion

  • 4 garlic cloves

  • 2 cups coconut milk

  • 1 cup hot water

  • 100g spinach

  • 1 2-inch piece of ginger

  • 2 tsp black pepper

  • 1 tsp cinnamon

  • 1 tsp nutmeg

  • ½ tsp cumin

  • 3 tblsp maple syrup

  • 6 cardamom pods



  1. In a bowl mix the spices and use the seeds from the cardamom pods, but not the seed cases, and cover the fish with half the mixture

  2. Chop the onions, ginger and garlic finely and fry in a deep pot with the olive oil until softened, about 7 minutes then add the remaining spice mix and keep stirring for about 1 minute

  3. Add the coconut milk and fish, then boil on medium heat for about 6 minutes to allow the cod to cook and break apart with a fork

  4. Chop the spinach and add to the pot, as well as the syrup and water, reduce the heat and simmer for about 5 minutes

  5. Taste the sauce and season with more pepper if preferred

  6. Serve with rice or naan bread, and enjoy!