Everyone needs a good curry recipe in their repertoire and this one should definitely be it! This curry is so flavoursome and comforting but is also really good for you! Each bite has chunks of potato in a creamy coconut sauce that is flavoured with cumin, chilli and garam masala and turmeric. It’s just so delicious. You could even use a can of beans such as lentils or cut up chicken into bite sized pieces to cook in the sauce instead of using fish.
- 3 Tbsp oil – I used coconut oil
- 1 thumb of fresh ginger, about 4 cms long, peeled and grated (you could also use ½ tsp ground ginger)
- ½ tsp ground turmeric
- ½ tsp chilli powder/ flakes – it ends up being a mild-medium heat
- 2 tsp garam masala
- ½ tsp ground cumin
- Optional: 2 kaffir lime leaves
- 1 x 400g tin tomatoes
- 1 x 400g tin coconut cream/ milk
- Juice of ½ a lemon or lime
- Salt and pepper
- About 150g of fish per person, cut into large chunks
- 4 large handfuls of roughly chopped spinach, cooked and drained well
- 4 large potatoes, cooked and cut into bite sized pieces
- Heat the oil in a pan on medium-high heat and add the ginger, turmeric, chilli powder, garam masala and cumin. Cook for about 30 seconds, stirring constantly. Add the coconut cream/ milk, tomatoes and kaffir lime leaves if using.
- Stir and simmer gently for at least 10 minutes. Add the lime or lemon juice, salt and pepper. Taste the sauce and adjust accordingly. Add the potatoes to reheat in the sauce
- Just before you are ready to serve, add the fish and let it poach in the curry sauce for a few minutes until the fish turns white. Remove the kaffir lime leaves. Add the spinach and serve.