Not really a curry, not really a soup, kind of a broth but also kind of a stew...
Who knows, nor cares how to define this dish, it's influenced by a Keralan style curry but doesn't feel in any way heavy like a traditional curry sometimes can. I added a TON of lemon juice, veg stock, and just a dash of coconut milk to keep it super light and paired with brown rice.
This is just an incredibly warming bowl of pure health, spiked with fresh ginger, full of turmeric, and paired with meaty flaky fish, a bunch of spinach, and sweet red peppers. If I made it again I would add whole cherry tomatoes and some torn parsley.
In short, I could eat this every evening of lockdown and be content.
Serves 4
1 white onion
Coconut oil
2 cloves of garlic (grated)
3 large thumbs of ginger (grated)
2 heaped tbsp turmeric
1 heaped tbsp ground ginger
1 tsp chilli flakes
1 tsp ground coriander
1 bunch of spinach
1 red pepper
4 boneless cod fillets (could use any white fish)
1 cup of veg stock (dissolved in boiled water)
1/2 can light coconut milk
2 lemons (juiced)
Saute your onion gently on a low-mid with the all of the spices, ginger, and garlic
Let them cook down for a good 10 minutes until soft
Add your sliced peppers and cook for a further few minutes
Add your stock, coconut milk, and lemon and leave to simmer for a good 15 minutes
Turn the heat right down and gently place your cod into the liquid so that it is mostly submerged, pop the lid on your pot and leave to poach in the liquid for 7-12 minutes.
Cooking times may vary depending on the thickness of your fillets. The fish is cooked when it is opaque in colour and easily flake so bring out one cod to test before turning heat off
Turn the heat off, and gently remove the cod and set aside, then stir in your spinach which just cook in the residual heat
Spoon into bowls, top with the cod and a good grind of black pepper
