For 4 servings
Prep and cook time: 45 min
Cannot be frozenIngredients:
For the fish:
1 large onion, chopped
4 cloves garlic, crushed
2 tbsp fresh ginger, peeled and chopped
1 red chilli, seeded and chopped
3 tbsp virgin coconut oil
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
2 tsp mild curry powder
1 tsp chilli powder
1/4 tsp stevia
250 ml | 9 fl oz | 1 cup water
4 wild salmon fillets, ~175 g each, skinless and pin-boned
80 g | 3 oz | 2 cups baby spinach leaves, washed and roughly chopped
1 lemon, juiced
freshly ground black pepper
To serve: 1/2 small red pepper, cored, seeded, and finely chopped
1/2 small yellow pepper, cored, seeded, and finely chopped
1/2 small green pepper, cored, seeded, and finely choppedMethod:
1 For the fish: Combine the onion, garlic, ginger, and a pinch of salt in a food processor. Blend until paste-like.
2 Scrape the paste into a colander or sieve and leave to drain in the sink for 10 minutes. Press down on the paste with the back of a wooden spoon the extract as much water as possible. 3 After draining, melt the coconut oil in a saute pan set over a moderate heat. Once hot, add the paste, sautéing for 6-8 minutes until most of the liquid has evaporated and it starts to colour.
4 Sprinkle over the spices and stevia, stir well, and cook for a further 2-3 minutes until the oil starts to seep through the spices from beneath.
5 Pour in 250 ml water and bring to a simmer, stirring to make a thick gravy. Position the fish in the gravy, cover with a lid, and cook over a reduced heat for 6-8 minutes until cooked through; turn halfway through cooking.
6 Stir in the chopped spinach and cook for a further minute until wilted. Season to taste with lemon juice, salt, and pepper. 7 To serve: Lift the fish onto plates, spooning the gravy over. Garnish with a scattering of chopped peppers before serving. Tips: For a creamier finish, stir in 2 tbsp plain unsweetened yoghurt or kefir into the sauce before serving.