Fish seems to get more and popular by the day and in this recipe I’m going to show you how to make this simple creamy curry with finest piece of cod along with beautiful samphire from our good friends in Boyne Valley Seafoods. A family owned local business with the freshest of fish and shell fish. 90% of the prawns go to Italy the capital of food. Their is nothing better than buying local and helping local businesses who offer such great quality of fish.Within this recipe fresh as I always say is most definitely best we would want to do the quality of the cod and samphire justice.
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Ingredients
- 250g of Cod
- 1 onion chopped
- 2 garlic cloves
- 1 thump size piece of ginger grated
- 1 tsp smoked paprika
- 1 tsp tumeric
- 1 tsp garam masala
- 400g light coconut milk
- 100g spinach
- 100g samphire
- in a small bowl combine the spices, cut the cod into bite seize pieces and use half of the spice mix to coat the fish.
- In a pan over medium heat add onion, garlic, ginger and cook for about 3 – 4 minutes. Add the remainng spices and cook for 1 minute.
- Pour in the coconut milk and bring to the boil, simmer for 3-5 minutes. Add the cod, samphire and spiniach.
- Place lid on top and cook for 3 – 4 minutes until the cod is cooked and the spinach has wilted down.
- Enjoy with some white or brown rice and some crusty bread.
Tips
You don’t need to add too much salt for seasoning as the samphire carries salt.
Easy Cooking 