FUNKY FISH AND SILLY SPINACH CURRY

egg curry This started life as Nigella’s Golden Egg Curry but soon evolved into fish and spinach as the sound of egg in a curry didn’t go down very well. I cooked it with all 3 and it was lovely you just need to try and keep the egg yolks runny and the fish lightly poached.  Roughly 2 Slimmingworld Syns per portion and gluten free depending on what you serve it with.

INGREDIENTS

Serves 3

Slimmingworld Syns – 2 per portion if cooked with spray oil and served with rice or if using bread use healthy extra B – Please feel free to correct me

1 large green chilli, de-seeded and roughly chopped

3 green finger chillies, left whole but pierced a few times with a knife

250g or about 8 shallots, peeled and roughly chopped

3 large garlic cloves, roughly chopped

A large thumb sized piece fresh ginger, peeled and roughly chopped

3 small pieces of fresh turmeric, peeled and roughly chopped, or 1 tsp ground turmeric

one handful of fresh coriander

2 teaspoons of rapeseed/spray oil or vegetable oil of choice. This will make 3 portions so the fat content is negligible – Spray oil zero Syns for Slimming World

1 lemongrass stalk, trimmed and bruised

1 x 400ml  light coconut milk – 4 Slimmingworld Syns

Salt to taste if required

2 tablespoons tamarind paste – 2 Syns

This is optional – (3 large free-range eggs, at room temperature)  – Healthy Extras?

3 pieces of firm white fish of your choice

one bag of fresh spinach or frozen will work fine if that’s all you can get fresh

Wholegrain or cauliflower rice or flatbreads (or both), to serve – bread healthy extras

METHOD

Blend the large green chilli and 1 roughly green finger chilli, shallots, garlic, ginger and turmeric to a paste using a stick blender, mini food processor or pestle and mortar.

Heat the oil in a non stick frying pan/wok, add the paste and the lemongrass (whole) and fry gently, stirring frequently, for a few minutes, until the paste is cooked.

Add the coconut milk, salt and tamarind with 100ml/3½fl oz freshly boiled water or veg stock. Pierce the remaining whole finger chillies with a knife, this will add the flavour but not too much heat (you could even put them in a gauze bag to catch any seeds in case they burst).

Turn the heat up to bring to a near boil, then reduce the heat and simmer gently for about 15 minutes, stirring frequently, until the sauce has cooked and reduced.

Add the fish and spinach and see next step.

(If using eggs – Crack the eggs into the sauce, cover with a lid and leave to simmer very gently for about 4 minutes, or until the whites are set but the yolks still runny, or cook for longer if you want well-cooked yolks.)

Alternatively you could make up one portion and freeze the remaining portions of sauce only and add cook fish/eggs/spinach or even chicken in the sauce when required.

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