Tested till perfect Halibut and Spinach Curry
Halibut and Spinach Curry
Photography by Matthew Kimura

Halibut and Spinach Curry

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: November 2007

Recipe4 out of 5 based on 15 ratings.
  • rating starrating starrating starrating starrating star

Ingredients

  • 1-1/2 lb 1-1/2lbhalibut, or other firm fleshed white fish
  • 2 tbsp 2tbspvegetable oil
  • 1 1small oniononions, diced
  • 2 2minced cloves of garlic
  • 2 tbsp 2tbspmild curry paste
  • 1 tbsp 1tbspminced gingerroot
  • 1/2 1/2jalapeno pepper, (optional),minced
  • 1 tsp 1tspground coriander
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspground turmeric
  • 4 cups 4cupsbaby spinach leafbaby spinach leaves, (about one 170 g bag)
  • 3/4 cup 3/4cupcrushed tomatoes
  • 1 tbsp 1tbsplemon juice
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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 Information Per serving: about

cal 310 pro 35g total fat 15g sat. fat 1g
carb 9g fibre 3g chol 50mg sodium 625mg

% RDI:

calcium 14 iron 26 vit A 52 vit C 15
folate 38
All rights reserved. Transcontinental Media G.P. © 2014