Spiced Cod Loin with Coconut Spinach and Courgette

I think as parents we are always looking for new ways to get our children to enjoy eating fish.   High in protein, low in bad fats.  In fact, we should all be eating fish two to three times a week.

Here is my latest offering.  I can’t decide if it looks good, or really bad…? Tell me, nicely!  But let me assure you, it tasted good. Spiced Cod Loin with Coconut Spinach and Courgette
Serves 4

2 cod loins, cut in half
2 heaped tbsp curry paste, I used tikka
Olive oil
1/2 onion, diced
1 garlic clove, crushed
1 courgette, diced
1″ fresh ginger, peeled and grated
1/2 tsp ground cumin
1/2 tsp curry powder
500g frozen spinach
1 can coconut milk
Basmati rice to serve

Start by covering the cod pieces in the curry paste.  Cover and put in the fridge to infuse for a couple of hours.

Get your rice on to cook.  Cover the rice in two times the amount of water, bring to the boil, then reduce to a simmer for 30 mins.  Remove from the heat, leave the lid on and let it sit for 10 minutes before being ready to serve.

Stir fry the onion, garlic, courgette with the ginger, cumin and curry powder.  When the veggies have softened, add the frozen spinach to the pan with the coconut milk and reduce the heat to a simmer.

Heat a frying pan to a high heat and the carefully dry fry the cod pieces for a couple of minutes on each side.  Set the pan to one side.

Use a hand blender to blitz the spinach mixture to a rough puree and then serve with the rice and the cod.

So, even though my presentation of this might have been a little off, it still made for a tasty, quick and easy supper.  You could try monkfish instead of cod, and the spinach concoction would actually be really good with some naan to dunk in it.

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