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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 551 calories
  • 35 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby spinach
  • 1 small bunch cilantro
  • 1 (13.5 fl oz) can coconut milk
  • 1 ½ lb cod fillet
  • 1 English cucumber
  • 2 cloves garlic
  • 2 (1 inch) pieces ginger root
  • 2 limes
  • 2 mangoes
  • 1 shallot
  • black pepper
  • brown sugar
  • crushed red pepper
  • cumin, ground
  • curry powder
  • extra virgin olive oil
  • salt

Instructions

  1. Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    • 1 (5 oz) pkg baby spinach
    • 2 (1 inch) pieces ginger root
    • 2 limes
    • 2 mangoes
    • 1 English cucumber
    • 1 small bunch cilantro
  2. Roughly chop spinach and transfer to a medium bowl; set aside.
  3. Preheat a large pot over medium heat.
  4. Meanwhile, peel and mince garlic and ginger.
    • 2 cloves garlic
  5. Once the pot is hot, add oil and swirl to coat the bottom. Add garlic and ginger; cook, stirring constantly, until golden, about 1 minute.
    • 4 tsp extra virgin olive oil
  6. Add spices to the pot and continue to cook, stirring constantly, until fragrant, 1 minute more.
    • 4 tsp curry powder
    • 1 tsp cumin, ground
    • ½ tsp salt
  7. Add coconut milk, then bring to a boil over medium-high heat.
    • 1 (13.5 fl oz) can coconut milk
  8. While the coconut milk is heating up, pat cod dry with paper towels and cut into 1-inch pieces.
    • 1 ½ lb cod fillet
  9. 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.
  10. Meanwhile, using a clean cutting board, zest and juice limes into another medium bowl; add oil, sugar, and spices. Whisk to combine the dressing.
    • 4 tsp extra virgin olive oil
    • 2 tsp brown sugar
    • ½ tsp salt
    • ¼ tsp crushed red pepper
    • ⅛ tsp black pepper
  11. Peel mangoes and slice flesh away from the pit, starting with the flat sides. Medium dice and add to the bowl with the dressing.
  12. Trim cucumber, halve lengthwise, and thinly slice crosswise into half-moons; add to the bowl.
  13. Peel, halve, and thinly slice shallot; add to the bowl.
    • 1 shallot
  14. 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.
  15. 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.
  16. To serve, divide the fish curry between bowls and sprinkle with reserved cilantro. Enjoy with mango-cucumber salad on the side.

Nutrition per Serving

Calories
551
Fat
31g
Net Carbs
37g
Protein
32g

Cookware

  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grater (optional)
  • ladle
  • large pot
  • measuring spoons
  • mixing bowls
  • stirring spoon
  • vegetable peeler
  • whisk or fork