Ainsley Harriott Caribbean Fish Curry with Spinach and Coconut
A light and aromatic one-pan fish curry made with firm white fish, Caribbean curry powder, creamy coconut milk, fresh spinach and coriander for a comforting but vibrant dinner.
Equipment
- Deep Frying Pan with Lid
- Mixing Bowl
- Knife
- Chopping Board
- Wooden Spoon
Ingredients
For the Fish
- 4 large white fish fillets about 120g each, skinless
- 1/2 lime juiced
- 2 tbsp mild Caribbean curry powder
- sea salt to season
- black pepper to season
For the Curry Sauce
- 1 tbsp vegetable oil
- 3 cm fresh root ginger peeled and finely grated
- 5 spring onions sliced, with a few slices reserved for garnish
- 2 cloves garlic minced
- 1 Scotch bonnet chilli finely chopped
- 1 red pepper roughly chopped
- 1 tsp thyme leaves chopped
- 400 g coconut milk 1 tin
- 100 g baby spinach leaves
- 1 handful coriander leaves chopped
Instructions
- Rub the fish fillets all over with the lime juice, 1 teaspoon of the curry powder and season with salt and pepper. Set aside.
- Heat the oil in a deep frying pan with a lid over a medium heat. Add the ginger, spring onions, garlic, chilli and red pepper and cook for 5 minutes.
- Stir in the remaining curry powder and the thyme and cook for 1 minute.
- Add the coconut milk and simmer uncovered for 8 to 10 minutes until the sauce has thickened slightly.
- Add the fish, pushing it down into the sauce, and cover the pan with a lid. Simmer gently for 8 to 10 minutes, or until the fish flakes easily.
- Sprinkle over the spinach and coriander leaves in the last couple of minutes of cooking. When softened in the steam, carefully push the leaves down into the sauce between the fish to avoid breaking up the fillets.
- Serve in warm bowls with rice and a sprinkling of the reserved spring onion slices.
Notes
A firm white fish such as hake or cod works best in this curry. If you cannot find Caribbean curry powder, a mild Indian curry powder can be used instead. Serve with Rice 'n' Peas or plain white rice.