White Fish Curry

Ingredients

• 3 tbsp sunflower oil
• 1 tsp mustard seed
• 2 garlic cloves, crushed
• 2-3 tbsp fresh grated ginger
• 4 green onions, chopped
• 1 tbsp curry powder
• 1 1/2 tsp ground coriander
• 2 tsp ground cumin
• 1 cup cherry tomatoes, halved
• 1 400 ml can coconut milk
• 2 cups fresh chopped spinach
• 1 1/2 tbsp fish sauce
• 1 1/4 lb (565 g) wild haddock, cut into 1 1/2” cubes
• salt and pepper to taste

Instructions

1. Heat oil in medium saucepan on medium heat. Add mustard seeds and sauté until they pop. Add garlic, ginger, green onions, and spices and sauté for about 2-3 minutes.
2. Add tomatoes, coconut milk, spinach and fish sauce and cook for 5 minutes until liquid has reduced and spinach has wilted. Add fish to sauce and simmer until it’s cooked through (about 4 minutes). Add salt and pepper to taste. Serve over rice.