Coconut Fish Curry With Rice, Carrots & Spinach Recipe by Alicia Castillo
Cooking Instructions 35 mins 1 Cook the Rice: Bring a pot of salted water to a boil. Add the rice and cook according to package instructions. Once cooked, drain and set aside, keeping it warm. 2 Prepare the Curry Base: In a large pan, heat the oil over medium heat. Sauté the chopped onion for about 5 minutes until translucent. Add the minced garlic and curry powder, cooking for an additional minute until fragrant. 3 Add Vegetables and Simmer: Stir in the sliced carrots, coconut milk, and crumbled vegetable stock cube. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the carrots to soften. 4 Cook the Fish: Cut the fish fillets into large chunks and add them to the simmering curry. Cover the pan and cook for 5–7 minutes, or until the fish is opaque and flakes easily with a fork. 5 Add Spinach: Gently stir in the fresh spinach and cook for 2–3 minutes until wilted. Season the curry with salt and pepper to taste. 6 Serve: Divide the cooked rice among four bowls. Spoon the coconut fish curry over the rice and garnish with lemon or lime wedges on the side. 1 Cook the Rice: Bring a pot of salted water to a boil. Add the rice and cook according to package instructions. Once cooked, drain and set aside, keeping it warm. 1 Cook the Rice: Bring a pot of salted water to a boil. Add the rice and cook according to package instructions. Once cooked, drain and set aside, keeping it warm. 2 Prepare the Curry Base: In a large pan, heat the oil over medium heat. Sauté the chopped onion for about 5 minutes until translucent. Add the minced garlic and curry powder, cooking for an additional minute until fragrant. 2 Prepare the Curry Base: In a large pan, heat the oil over medium heat. Sauté the chopped onion for about 5 minutes until translucent. Add the minced garlic and curry powder, cooking for an additional minute until fragrant. 3 Add Vegetables and Simmer: Stir in the sliced carrots, coconut milk, and crumbled vegetable stock cube. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the carrots to soften. 3 Add Vegetables and Simmer: Stir in the sliced carrots, coconut milk, and crumbled vegetable stock cube. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the carrots to soften. 4 Cook the Fish: Cut the fish fillets into large chunks and add them to the simmering curry. Cover the pan and cook for 5–7 minutes, or until the fish is opaque and flakes easily with a fork. 4 Cook the Fish: Cut the fish fillets into large chunks and add them to the simmering curry. Cover the pan and cook for 5–7 minutes, or until the fish is opaque and flakes easily with a fork. 5 Add Spinach: Gently stir in the fresh spinach and cook for 2–3 minutes until wilted. Season the curry with salt and pepper to taste. 5 Add Spinach: Gently stir in the fresh spinach and cook for 2–3 minutes until wilted. Season the curry with salt and pepper to taste. 6 Serve: Divide the cooked rice among four bowls. Spoon the coconut fish curry over the rice and garnish with lemon or lime wedges on the side. 6 Serve: Divide the cooked rice among four bowls. Spoon the coconut fish curry over the rice and garnish with lemon or lime wedges on the side. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vietnamese Grilled Lemongrass Pork-chop - Sườn Nướng Xã Ớt Japanese Curry Shrimp Cocktail Tomato and Egg Stir-Fry Recipe (西红柿炒鸡蛋） Buddha Bowl with Veggie Meatballs & Fragrant Rice Vietnamese Grilled Lemongrass Pork-chop - Sườn Nướng Xã Ớt Japanese Curry Shrimp Cocktail Tomato and Egg Stir-Fry Recipe (西红柿炒鸡蛋） Buddha Bowl with Veggie Meatballs & Fragrant Rice Hara bhara khabab Bhel Hearty Lentil & Vegetable Soup Fenugreek leaves and Chickpea flour Subji (Methi Besan nu Shak) Homemade Cheeseburger with Freshly Baked Buns Chin chin Buddha Bowl with Veggie Meatballs & Fragrant Rice Menstrual Pain Tea Coconut Moong Dal Rice paper spring rolls Hara bhara khabab Bhel Hearty Lentil & Vegetable Soup Fenugreek leaves and Chickpea flour Subji (Methi Besan nu Shak) Homemade Cheeseburger with Freshly Baked Buns Chin chin Buddha Bowl with Veggie Meatballs & Fragrant Rice Menstrual Pain Tea Coconut Moong Dal Rice paper spring rolls