Although my claim to fame is southern food with attitude, I have a love for curries that runs as deep as my favorite bowl. One of my favorite curry combinations is the classic coconut and tomato. On weeknights when I need something light, simple, but with a large depth of flavor I turn to this dish every single time.
The coconut tomato sauce is strong, but not too strong where the fish flavor is overpowered, and with a few handfuls of spinach thrown in for a health boost you can’t lose.
- 4-6 meaty fillets of cod or a similar white fish
- 3 green onions thinly sliced
- 5 cloves garlic, roughly chopped
- 1 1-inch piece of ginger grated
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp coriander
- 1/2 tsp curry powder
- 2 tomatoes finely diced
- 1 can coconut milk
- 2 cups spinach leaves
- Salt and pepper
- Neutral oil
- Cooked rice for serving
- Lime wedges for serving
In a large saute pan heat your oil over medium-high heat. Add the green onion, garlic, and ginger. Saute until fragrant, about 30 seconds. Stir in the garam masala, turmeric, coriander, and curry powder until the spices become fragrant, another 30 seconds.
Add the diced tomatoes and saute until they have become soft and almost sauce like, about five to seven minutes. Add the coconut milk and stir to combine.
Allow to come to a boil, and then reduce heat to medium low. Adjust seasonings to taste. Salt and pepper both sides of your fish and add to the curry, making sure to cover the fillets completely with the sauce. Allow to simmer until the fish is cooked and flaky, 10 to 15 minutes depending on the thickness of your fillets. In the last few minutes toss in the spinach to wilt. Serve with cooked rice and lime wedges.