Ingredients
Method
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Oil 50 ml
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Red onions, chopped 300 g
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Ginger, finely grated 50 g
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Water 875 ml
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White fish fillets, firm 1 kg
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Spinach, frozen, chopped 250 g
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Baby spinach leaves 200 g
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Cream 250 ml
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Frozen peas 100 g
Serving Suggestion
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Steamed rice, to serve
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Tomato mint raita, to serve
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Naan bread, to serve
Preparation
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Method
- Heat oil in a large saucepan over medium heat. Add onion and cook until tender, then add Knorr Patak’s Mild Curry Paste and ginger. Cook for another minute until fragrant.
- Pour in water and Knorr Concentrated Liquid Chicken Stock and bring to the boil. Reduce heat and add fish. Cook until opaque, then stir through frozen chopped spinach, baby spinach leaves and peas. Simmer for another 2-3 minutes, add cream and stir until fully combined.
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Serving Suggestion
- Serve fish curry accompanied with steamed rice, tomato mint raita and naan bread.
