Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice in cold water until the water runs almost clear. Put it in a saucepan, add 420 ml water and 1 g salt. Bring to a boil, cover, and cook over low heat for 12 minutes. Remove from the heat and leave covered for another 10 minutes.
Make the curry base
Finely dice the onion and finely chop the garlic and ginger. Heat the oil in a wide pan over medium heat. Cook the onion for 5 minutes, until softened and lightly golden at the edges. Add the garlic, ginger, and curry powder, and stir for 30 seconds until fragrant.
Simmer the sauce
Pour the chopped tomatoes and coconut milk into the pan, add the remaining 4 g salt, and stir. Bring the sauce to a gentle simmer and cook uncovered over low heat for 8 minutes. It should remain smooth and thicken slightly.
Finish cooking the cod
Pat the cod dry and cut it into pieces about 4 cm in size. Arrange them in a single layer in the sauce, cover the pan, and cook over low heat for 6 to 8 minutes. The fish is done when it flakes easily and reaches 63 °C in the center.
Finish and serve
Stir in the spinach and cook for about 1 minute, just until wilted. Remove the pan from the heat, add the lime juice, and stir. Taste: the curry should be mild, the tomatoes pleasantly tangy, and the lime should brighten the flavor without making the sauce taste sharp. Serve with the rice.
