Have only eaten a prawn/shrimp curry but never a fish curry. This curry has a blend of Asian/Indian flavors and is medium spicy. I think this might also make a good fish pie mixture topped with mashed potato.
1 tbsp. olive oil, seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
2 cloves of garlic – grated
Thumb-sized piece of ginger – grated
2 tsp. garam masala and 2 tsp. curry powder – mixed together
1 can lite coconut milk
10 oz. cod – cut into bite size pieces
5 oz. spinach
1 tbsp. mango chutney
Place oil in a skillet/frying pan and when sizzling add onion and garlic. Turn heat down and let soften.
Add ginger and half the spices and cook until you can smell the spices.
Pour in can of coconut milk.
Toss fish in the other half of the spices.
When coconut milk is bubbling add fish, spinach and chutney, turn down heat, cover skillet with a lid and cook for around 8 minutes until fish is nicely cooked through.