Cod curry with spinach and coconut milk

Ingredients

for 3 servings

• Cod400 g (14.1 oz)
• Coconut milk250 g (8.8 oz)
• Spinach80 g (2.8 oz)
• Sliced onion30 g (1.1 oz)
• Coconut oil15 g (0.5 oz)
• Curry powder6 g

Directions

1. Cut the cod into 3 cm cubes, pat the pieces dry and keep them cold. Slice the onion and wash the spinach.
2. Heat the coconut oil in a sauté pan over medium heat and cook the onion for 3 minutes until translucent.
3. Add the curry powder and toast it for 1 minute, stirring, to develop the aromas.
4. Pour in the coconut milk, bring to a simmer and let it bubble gently for 5 minutes over low heat to make an even sauce.
5. Slip the cod cubes and the spinach into the sauce, season with salt and pepper.
6. Cook for 8 minutes over low heat without boiling, spooning the sauce over the fish, until it is pearly and flakes with a fork.
7. Adjust the seasoning and serve at once, piping hot.