Fish Korma with Spinach and Tomatoes

This store requires javascript to be enabled for some features to work correctly.

Recherche

Panier

Fish Korma with Spinach and Tomatoes

SERVES 2-3

8 MINS PREP

COOKS IN 25 MINS

This delicious one-pot fish and spinach curry makes for a quick, warming, healthy meal. The sauce is flavourful and the tomatoes add extra brightness.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Ingrédients

1 tsp. vegetable oil
1 packet The Spice Tailor Delicate Korma Curry
275g firm white fish chunks
1 rounded tbs. tomato puree
Around 10 strands of ginger julienne
Good handful of baby spinach shredded, washed and shredded
1/3 small red capsicum, cut into small cubes
Good grinding of black pepper
Handful of fresh coriander

Méthode

Heat the oil in a non-stick frying pan. Add the whole spices, including the chilli for extra heat, cook for 15 seconds. Add the ginger and cook until starting to colour. Add the peppers and cook for 3-4 minutes
Add the sauces from both packets and the tomato puree and bring to a boil. Add the fish and spinach and cook until the fish is cooked through, around 4-5 minutes. Add a splash of hot water, if necessary, so that the curry is lightly creamy but not gloopy. Check and adjust seasoning, adding some black pepper as well as shaking the coriander into the curry.
Serve hot with breads of rice.

Ingrédients

1 tsp. vegetable oil
1 packet The Spice Tailor Delicate Korma Curry
275g firm white fish chunks
1 rounded tbs. tomato puree
Around 10 strands of ginger julienne
Good handful of baby spinach shredded, washed and shredded
1/3 small red capsicum, cut into small cubes
Good grinding of black pepper
Handful of fresh coriander

Méthode

Heat the oil in a non-stick frying pan. Add the whole spices, including the chilli for extra heat, cook for 15 seconds. Add the ginger and cook until starting to colour. Add the peppers and cook for 3-4 minutes
Add the sauces from both packets and the tomato puree and bring to a boil. Add the fish and spinach and cook until the fish is cooked through, around 4-5 minutes. Add a splash of hot water, if necessary, so that the curry is lightly creamy but not gloopy. Check and adjust seasoning, adding some black pepper as well as shaking the coriander into the curry.
Serve hot with breads of rice.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

Cari Korma Doux

Un curry vraiment polyvalent, magnifiquement aromatique, délicatement épicé et au goût de noix, qui met en valeur les épices les plus fines de l'Inde. Parfait avec les viandes rouges, le poulet, les fruits de mer, les légumes, le paneer ou les œufs.

Recommandation d’Anjum