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🍽️ Yellow Fish Curry with Spinach and Rice

608 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• garlic cloves 1 pc.
• ginger, fresh 10 g
• leaf spinach 300 g
• cherry tomatoes 500 g
• oil 2 tbsp
• curry powder 2 tsp
• coconut milk 800 ml
• basmati rice 300 g
• salt pinch
• pangasius fillet 600 g
• coriander, fresh 10 g
• lemons 1 pc.

Instructions

1. 1. Cut the onions in half, peel, and dice. Peel the garlic and ginger and chop finely. Wash the spinach thoroughly and let it drain. Wash the cherry tomatoes and cut them in half.
2. 2. Heat the oil in a pot over medium heat. Sauté the onions, garlic, and ginger for about 3 minutes. Add the curry powder and toast for about 1 minute. Deglaze with coconut milk and let simmer gently for about 5 minutes.
3. 3. In another pot, bring the rice to a boil with about 700 ml of salted water and cook for approximately 15 minutes until tender.
4. 4. Meanwhile, mix the spinach and tomatoes into the curry. Rinse the pangasius, cut it into two pieces, and season with salt. Place the fish fillets into the curry and let them cook through for about 10 minutes.
5. 5. Wash the coriander, shake off excess water, pluck the leaves, and chop finely. Wash the lemon and cut it into wedges. Plate the rice. Serve the yellow curry with fish and spinach over the rice, garnished with coriander and lemon wedges. Enjoy your meal!

Nutrition per serving

• kcal: 608
• Protein: 33 g · Fett/Fat: 24 g · Carbs: 67 g