betty's fish and spinach creamy korma
On the table in 30 minutes, this is a fragrant and delicious fish curry. The tip is to use a quality korma curry paste and add the ground almonds. Serve with rice and your choice of veggies or salad for a complete meal.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 tablespoon vegetable oil (I used coconut)
- 1 medium onion, thinly sliced
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 cinnamon stick
- 4 cardamon pods, crushed
- 3 - 4 tablespoons korma curry paste (I used Pataks brand)
- 1/2 cup water, chicken or fish stock
- 1 can coconut milk, unsweetened
- 5 tablespoons ground almonds
- 2 pounds firm white fish cut into portions (I used the frozen 2 pound bag from Aldi, thawed)
- 1/2 pound frozen spinach, thawed and well squeezed
- 1 tablespoon brown sugar
- 1 teaspoon Garam Masala
How To Make betty's fish and spinach creamy korma
-
Step 1In a heavy-based pan, heat the oil and fry the sliced onions for about 5 minutes (until soft and translucent - you want no crunch in them).
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Step 2Add the garlic, ginger, cardamon, and cinnamon. Fry for 1 minute. Add the korma paste and fry for a further minute (it will become fragrant and the oils will release, becoming visible).
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Step 3Add the coconut milk, sugar, water or stock, and ground almonds. Stir well to incorporate. Add in the fish and spinach, reduce heat to medium/low. Cook for 5 - 7 minutes until the fish is cooked.
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Step 4Sprinkle over the Garam Masala and carefully stir through. Cook for another minute or so. Remove from the heat, serve over rice, and with your choice of sides.
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