Name: Cod, Spinach & Cilantro Coconut Curry with Spicy Mango-Cucumber Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 1.02 kg cod fillet; 1 ½ English cucumbers; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 limes; 3 mangoes; 1 ½ shallots; black pepper; brown sugar; crushed red pepper; cumin, ground; curry powder; extra virgin olive oil; salt

Cod, Spinach & Cilantro Coconut Curry with Spicy Mango-Cucumber SaladCod, Spinach & Cilantro Coconut Curry with Spicy Mango-Cucumber Salad — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

1.02 kg cod fillet

1 ½ English cucumbers

3 cloves garlic

3 (2 ½ cm) pieces ginger root

3 limes

3 mangoes

1 ½ shallots

black pepper

brown sugar

crushed red pepper

cumin, ground

curry powder

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Roughly chop spinach and transfer to a medium bowl; set aside.

Peel and mince garlic and ginger.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add garlic and ginger; cook, stirring constantly, until golden, 1-2 minutes.

Add spices to the pot and continue to cook, stirring constantly, until fragrant, 1-2 minutes more.

Add coconut milk, then bring to a boil over medium-high heat.

While the coconut milk is heating up, pat cod dry with paper towels and cut into 1-inch pieces.

Once the coconut milk is boiling, reduce heat to medium-low, add cod, and simmer, undisturbed, until the fish is cooked through, 8-10 minutes.

Meanwhile, using a clean cutting board, zest and juice limes into another medium bowl; add oil, sugar, and spices. Whisk to combine the dressing.

Peel mangoes and slice flesh away from the pit, starting with the flat sides. Medium dice and add to the bowl with the dressing.

Trim cucumbers, halve lengthwise, and thinly slice crosswise into half-moons; add to the bowl.

Peel, halve, and thinly slice shallots; add to the bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half to the bowl (reserving the rest for the curry) and stir to combine the salad.

When the curry is done, add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Remove from heat.

To serve, divide the fish curry between bowls and sprinkle with reserved cilantro. Enjoy with mango-cucumber salad on the side.

Open this recipe in Flambette