Friday, January 6, 2012

Halibut and Spinach Curry

NB: I had planned on posting this in September! Not sure what I guess! Luckily, this recipe is still perfect for wintery nights. It also is a great dish for those of us with healthy eating resolutions! Enjoy.....

I know summer is barely over but my mind has already turned to crisp fall days and leaves of many colours. And for me, when fall arrives so do big, warm bowls of chowders, soups and currys. Pair these with crispy, buttery garlic bread and you have an easy, yet satisfying meal for yourself and guests.

This is a hearty curry meal that can also be served atop rice instead of bread. If you don't like halibut any other firm white fish will work wonderfully. It is not overly spicy and the left over sauce begs for extra bread to sop up every last bit!

Adapted from Canadian Living.
Serves 4.

1-1/2 lbs halibut
1 tbsp oil
1 small onion, diced
3 cloves garlic, minced
2 tbsp mild curry paste (I use Patak's)
1 tbsp gingerroot, minced (about 2 inch piece)
1 tsp ground coriander
1/2 tsp salt
1/4 tsp ground tumeric
4 cups baby spinach
3/4 c crushed tomatoes from can
1 can light coconut milk

What to do
  • De-skin fish if required and cut into 1-1/2 inch cubes.
  • Heat oil over medium temperature in large sautee pan. Add onion, garlic, curry paste, ginger, coriander, tumeric and salt. Sautee until onion are translucent and soft. About 5 minutes.
  • Add spinach and cook until just wilted.
  • Add tomatoes and coconut milk.
  • Bring to boil.
  • Add the fish and immediately reduce heat to simmer fish until cooked. Fish will be done when it can flake apart easily (about 8 minutes).
  • Serve.

1 comment:

  1. This curry sounds really tasty and looks very pretty.