


Spinach & cod curry stew
(serves 4)
INGREDIENTS
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2.5 tsp turmeric
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2.5 tsp paprika
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450g cod fillet
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2 tblsp olive oil
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2 onion
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4 garlic cloves
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2 cups coconut milk
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1 cup hot water
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100g spinach
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1 2-inch piece of ginger
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2 tsp black pepper
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1 tsp cinnamon
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1 tsp nutmeg
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½ tsp cumin
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3 tblsp maple syrup
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6 cardamom pods
METHOD
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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
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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
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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
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Chop the spinach and add to the pot, as well as the syrup and water, reduce the heat and simmer for about 5 minutes
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Taste the sauce and season with more pepper if preferred
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Serve with rice or naan bread, and enjoy!