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Fish and Spinach Curry PDF Print E-mail

Fish and Spinach Curry

2 tbsp. oil

750gr boneless fillets, sliced

1 tbsp. chopped lemon grass (optional)

2 tbsp. chopped fresh ginger

Salt and freshly ground black pepper to taste

1 bunch spinach, washed and roughly chopped

3 medium onions, sliced

2 cloves garlic, crushed

1 tsp. ground turmeric

1 cup fish stock

1 tbsp. vinegar

1 tbsp. fish sauce

Chopped fresh coriander

  • Heat oil in a large frying pan over medium heat.

  • Cook fish, turning, for 2-3 minutes or until firm. Transfer to a plate.

  • Add onions and garlic to pan.

  • Cook stirring until onions are tender.

  • Blend in ginger, lemon grass and turmeric.

  • Cook stirring for 1 minute.

  • Add fish stock.

  • Blend into pan with vinegar, fish sauce and seasonings.

  • Bring to boil.

  • Reduce heat, simmer uncovered for 5 minutes.

  • Stir in fish and spinach.

  • Simmer for a further 2-3 minutes.

  • Sprinkle with coriander and serve with rice.

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