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I am Louise O'Driscoll, founder of Natural Balance. I am a Certified Eating Psychology Coach, helping people find their way to a healthy and happy relationship with food and body.

Easy Fish Curry with Coconut Rice

By louiseodriscoll, Oct 14 2014 08:00AM

I resisted the temptation of a takeaway curry on Friday night (knowing that we would be with family and eating more takeaway on Saturday...I'm all about balance after all!). Instead I grabbed some Indian starter snacks from the supermarket and threw together this easy and delicious curry. Not only enjoyable but I got the bonus of feeling virtuous too!

Easy Fish and Spinach Curry with Coconut Rice

Serves 2-3

For the rice

1 tbsp coconut oil

1 cup basmati rice

2 cups boiling water with a pinch of salt

For the curry

2 tbsps coconut oil

1 large red onion, finely sliced

3 cloves of garlic, crushed

1 tbsp curry powder (mild/hot, to your taste)

thumb sized piece of fresh ginger, finely chopped

400g tin of chopped tomatoes

1/2tsp sugar

500g white fish fillet, skinned, all bones removed and cut into 1.5" chunks

1 bag baby spinach

juice of 1 lime

3 tbsps coconut yoghurt (such as Coyo)

coriander (chopped) to garnish

Start with the rice - heat the coconut oil in a saucepan with a close fitting lid. Add the dry rice and fry for two minutes until translucent. Add the boiling salted water and stir, put the lid on and turn the heat down very low (so that the water just has a few bubbles breaking on the surface at a time) and leave for 12 minutes.

For the curry - heat the oil in a large saucepan and gently fry the onion for about 8 minutes until soft - then add the garlic, curry powder and ginger and cook for 2 minutes. Next add the tomatoes, sugar, a pinch of salt and a grinding of pepper, stir well and simmer gently for ten minutes.

When the rice has cooked for 12 minutes, check to see if it is done. If it looks a bit wet, leave it on the heat for 2 more minutes, otherwise remove from heat and replace the pan lid with a clean tea towel. This will absorb the steam still rising from the rice, leaving it fluffier.

Add the fish and simmer gently for around 3 minutes, then add the bag of spinach on top of the liquid until it wilts, then stir in, cook for another 2 minutes until the fish is just cooked through.

Stir in the coconut yoghurt and give it one minute to heat through, then add the lime juice. Taste and add a little more salt/pepper if required.

Serve the curry with the rice, garnished with coriander, with green veg (green beans/pak choi) on the side if you like.

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