A quick evening meal with plenty of warmth for a cold February evening and oodles of flavour. This recipe was a thrown together with a mix of store cupboard essentials (spices, coconut milk, onions) and a small number of bought in ingredients (cod, spinach, ginger).
Serves 3 generously
2 fillets of cod, skin removed and cut into bite size chunks
250g of baby spinach
400ml coconut milk
2 onions, finely sliced
1 carrot, grated
2 inch piece of ginger, grated
2 tsp ground cumin
2 tsp ground coriander
2 tsp turmeric
2 tsp ground ginger
2 tbsp tamarind paste (optional: I added this because I used it yesterday and there was some left in the jar)
1/2 tsp chilli flakes
1 tsp salt
2 tbsp garlic infused oil
I picked up the idea of garlic infused oil olive from yesterday's lentil based recipe from Nigella. With my local supermarket offering an olive oil version only, I chose instead to buy a 250ml bottle of EVOL, decanted a small amount and then popped in 5 cloves of garlic. Seems to be working well.
Mix the spices and sprinkle a 1/3 or so over the chunked fish and set aside.
Put the spinach in a colander and pour over boiling water. Leave to drain.
Soften the onions in the oil for 6-8 minutes with a tsp salt. Add the grated ginger and carrot and cook for a minute before adding the rest of the spices and chilli flakes. Cook for another minute or two and then add the coconut milk and tamarind paste.
Stir well and then add the fish and spinach and cook for 5-6 minutes until the fish is cooked throughly.
Serve with your choice of rice or other accompaniment. We ate ours on its own while my son chose fusilli pasta (which I don't recommend unless you are pandering to the whims of a 13 year old boy).