Quick Fish Curry with Coconut Milk & Lemongrass
This simple, speedy Coconut Cod Curry recipe is perfect for busy weeknights! Packed with aromatic garlic and lemongrass, flaky, tender pieces of cod and lots of spinach it is as healthy as it is tasty - it's also served with a delicious herby rice, all in just 20 minutes.
Servings: 2 servings
Ingredients
- 280 g cod loin
- 1 onion
- 2-3 garlic cloves
- 1 lemongrass stick
- 1 tbsp mild curry powder
- sunflower oil
- 400 ml coconut milk
- large handful of fresh spinach
- 1 cup basmati rice
- diced spring onion to serve
- 1/2 lime to serve
- fresh or dried chillies to serve
- coriander to serve
Instructions
- Dice the onion, grate the garlic and the lemongrass (discarding the bottom half) and soften in a pan with some sunflower oil for a few minutes.
- Stir through the curry powder then add the coconut milk and simmer for 5 minutes.
- Cut the cod into chunks and add to the curry along with the spinach and simmer for a few more minutes until the fish is cooked through.
- For the rice firstly rinse with cold water. Add to a pan with cold water 1/2 inch above the surface of the rice. Bring to the boil and once the water has absorbed cover with a tea towel and lid and allow to steam for 5 more minutes.
- Fluff up the rice with a fork and stir through lots of chopped coriander.
- Serve up the curry in a bowl with lots fluffy rice, plenty of curry and the sauce and top with diced spring onion, an optional squeeze of lime, lots of chopped coriander and as much chilli as you desire.