Cod in Tomato-Coconut Curry with Spinach and Rice

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.