Cod, Potato and Spinach Curry

 

 

With the weather being pretty amazing here at the moment in the UK I like to cook quick speedy meals that are packed full of flavour and are not too laborious to make. I had a kilo of cod in my freezer, which I defrosted, so thought that a fish curry was called for, eaten in the garden. Bliss.

I love a good fish curry and have lots on my blog that I would recommend (not biased or anything!): Mild Indian cod currySri Lankan tuna curry, speedy salmon curry (excuse the dodgy photos on this one – it’s when I first started my blog), Bengali mustard fish curry.

The one I want to show you today takes 15 mins max – in fact most fish curries take no time at all. I used cod, but you could use any firm fish – pollock, salmon, trout, bhetki, tuna, monkfish. My cod was filleted and then I simply removed the skin and then cut it into slightly larger than bite size pieces. It will be in a red gravy and this is not because of tomatoes – there are none in it – instead from the paprika and Kashmiri chilli powder, the latter is not spicy hot, instead adds great colour to a dish. Do not be put off.

 

Cod, Potato and Spinach Curry

2 tbsp rapeseed oil

1 tbsp cumin seeds

1 red onion, finely chopped

1 tbsp coriander powder

1 tbsp garam masala powder

1 heaped tsp turmeric powder

5 garlic cloves, finely chopped

2 inches of ginger, skin removed and finely grated

4 fresh green chillies, sliced in half length ways (add less if you prefer less heat)

1 tbsp plain flour

1 tsp salt, to taste

1 heaped tsp paprika

1 tsp Kashmiri chilli powder

1 tsp mango/amchur powder

1 tsp sesame seeds

1 large potato, chopped into 1 inch cubes

250ml water

1 kg cod, filleted, skinned and cut into large bite size pieces

2 large handfuls of fresh spinach

1 tsp jaggery/brown sugar

 

  1. Use a large, wide, deep pan ideally. Heat the oil and when hot add the cumin seeds. They will sizzle almost immediately. After 10 seconds add the onion and move around the pan for a further couple of minutes before adding the coriander powder, turmeric and garam masala powder. Turn the heat down to prevent any of the spices burning. Move around the pan and then add the garlic and ginger.
  2. After about a minute or two add the flour, which will gently thicken the curry, and move around the pan. Add the paprika and Kashmiri chilli powder and then add the cubed potato.
  3. After a further minute add some water so that it covers the potato. Add the fish and coat in the masala. Add a little more water, to cover the fish and place a lid on the pan and cover for 5 minutes.
  4. Gently move the fish, without breaking it up, around the pan and add the mango powder, sugar and sesame seeds. Return the lid on the pan and simmer away for a further 3 minutes.
  5. Add the fresh spinach and continue to cook for a further 3 minutes or until the potato has softened. Add more water if you prefer a more saucy curry. Check on the taste and add more salt/sugar if necessary.
  6. Keep the lid on the pan to keep in the heat before serving. It works well with rice or Indian breads.

 

 

 

 

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