Light Yet Flavorful: Cod Curry with Tomatoes, Spinach & Peas

Rich, flavorful and light are not often used together when describing a dish. It can either be rich and flavorful or light, but not both. Well, this cod curry fits the bill. All that rich flavor comes from the warm spices and tomatoes that are smoothed out by coconut milk. Cod is delicate yet substantial at the same time, if that makes sense. The flavor isn't overpowering, palatable to those less-enthused by fish, but is meaty and delicious. And don't forget those green things. The spinach and peas will make your mother proud.

Cod Curry with Tomatoes, Spinach & Peas

Serves: 2

Preparation Time: 30-45 minutes

Ingredients:

• 1 tbsp. butter

• 2 cod filets

• coarse salt

• 1 15-oz. can diced tomatoes

• 1/2 red onion, diced

• 2 garlic cloves, minced

• 2 tbsp. tomato paste

• 1 tbsp. curry powder

• 3 tbsp. red curry paste

• 1 tbsp. ginger, minced

• 1 c. broth

• 1 15-oz. can light coconut milk

• 1 c. frozen chopped spinach

• 1 c. frozen peas

• rice or couscous, to serve

Method:

1. Heat butter in a large saute pan on medium-high heat. Sprinkle cod filets with salt. Once butter is melted and the pan is hot, add cod filets. Lightly brown on both sides and then remove from pan, keep warm.

2. Add can of tomatoes with their juices to the hot pan, along with onions, garlic and tomato paste. Saute for a few minutes until the tomatoes start to soften a bit and the onions become translucent. Then add in curry powder, curry paste and ginger. Saute a bit more until all the spices become fragrant.

3. Deglaze the pan with broth. Then add in coconut milk. Stir and let simmer for about 15-20 minutes until the sauce has reduced by about 1/3.

4. Stir in spinach and peas and bring mixture to a simmer again. Nestle in the cod filets and cover with sauce. Continue to simmer until the fish is cooked through. Serve over a bed of rice or couscous.