Halibut and Spinach Curry
Servings:
Ingredients:
Halibut and Spinach Curry
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 310 |
| pro | 35 g |
| total fat | 15 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 3 g |
| chol | 50 mg |
| sodium | 625 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 26% |
| vit A | 52% |
| vit C | 15% |
| folate | 38% |
-
1-1/2 lb (750 g) halibut (or other firm-fleshed white fish)
2 tbsp (25 mL) vegetable oil
1 small onion, diced
2 cloves garlic, minced
2 tbsp (25 mL) mild curry paste
1 tbsp (15 mL) minced gingerroot
Half jalape?epper (optional), minced
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground turmeric
4 cups (1 L) baby spinach (about one 170 g bag)
3/4 cup (175 mL) crushed tomatoes
1 tbsp (15 mL) lemon juice
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.
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.
Source
Canadian Living Magazine: November 2007
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