Halibut and Spinach Curry

Halibut and Spinach Curry Author: Canadian Living Credits: Halibut and Spinach Curry

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2007

Ingredients

  • 1 1/2 lb halibut or other firm fleshed white fish
  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 2 minced cloves of garlic
  • 2 tablespoons mild curry paste
  • 1 tablespoon minced gingerroot
  • 1/2 jalapeno pepper (optional),minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 4 cups baby spinach leaves (about one 170 g bag)
  • 3/4 cups crushed tomatoes
  • 1 tablespoon lemon juice

Method

Remove skin (if any) from halibut; cut fish into 1-1/2-inch (4 cm) cubes. Set aside.

In large skillet, heat oil over medium heat; cook onion, garlic, curry paste, ginger, jalape?if using), coriander, salt and turmeric, stirring occasionally, until onion is softened, about 6 minutes.

Add spinach; cook, stirring, until wilted, about 2 minutes.

Stir in tomatoes and 1 cup (250 mL) water; bring to boil. Add fish; reduce heat and simmer, stirring occasionally, until fish flakes easily when tested, about 8 minutes. Stir in lemon juice.

Nutritional facts Per serving: about

  • Sodium 625 mg
  • Protein 35 g
  • Calories 310.0
  • Total fat 15 g
  • Cholesterol 50 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 52.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Quick & Easy

Halibut and Spinach Curry

Login