Prior to visiting Kerala two years ago I had never considered making my own Indian curry. While I enjoy the cuisine the variety of spices required for a curry overwhelmed me (and my kitchen shelves). It was only after having had the best curry ever at a cooking class taught by Leelu at Leelu’s Homestay in Fort Kochin that I gained the courage to dabble in Indian cooking.
Today’s treat is not a recipe from my cooking class but one that I consider a great introduction to making curry. This dish requires relatively few spices, such as ground turmeric and coriander, and is wonderfully easy to make. The original recipe can be found from CanadianLiving.com, or just click here: Cod & spinach curry. I’ve made this dish often enough to incorporate my own preferences which I’ll share below.
Ingredients: (serves 4)
1 lb (500g) cod, halibut or white flesh fish, cut into big chunks, skin removed
2 tbsp coconut oil
1 small onion, diced
2 cloves garlic, minced
2 tbsp mild curry paste
1 tbsp minced ginger
1 tsp ground coriander
1/2 tsp salt
1/4 tsp turmeric
4 cups (200g) organic spinach
2 cups (400g) tin of chopped tomatoes
juice of 1 lemon
In a large pan over medium heat cook the onion, garlic, ginger, curry paste, ground turmeric, coriander, and salt for 6-8 minutes until onion is softened. Stir occasionally to evenly mix.
Add spinach to the pan and cook for 2 minutes, or until just wilted.
Stir in tomatoes and bring to a boil. Add the cubes of fish, reduce heat and bring to a simmer, stirring occasionally, for 8 minutes or until fish flakes easily. Turn off the heat and add the lemon juice.
Serve with garlic and coriander naan and coconut basmati rice.
Do you have a great curry recipe suitable for beginners? If so please share!