Goan Fish & Spinach Curry, Coriander Rice

Fairly easy to cook next time will be easier though of course, so stuck to the original recipe but added 100g each of sweetcorn and green peas put the whole bag 160g of spinach, plus for flavour and to bring down the heat of the hot spice flavour I added two teaspoons of tarragon, to me tasted lovely but not enjoyed by everyone though.

Absolutely delicious, and even the kid who doesn't usually like curry thought so. I used Penzey's sweet curry powder. I made a lot of changes due to available ingredients. For the ginger I minced the sweet pickled ginger served with sushi, rather than fresh. I used catfish fillets for the fish. I used shishito peppers. I didn't have coconut cream, but used a combination of coconut milk and coconut puree. I used a whole little can of tomato paste. I used Better Than Bouillon vegetable base. My choices likely made it milder than the original, but it was extremely flavorful and rich.

Loved this recipe. Spices were just right for me

Sauce was a bit too thin. But after adding it to rice, it was fine. Very tasty

Fast and easy to do

Amazing!

This was delicious, will be making again. I added a squeeze of lime. It was flavourful quick and easy. Mmmm

Great just as the recipe says!

This is one of my favourite meals! I used dried parsley for the rice instead of cilantro and it still came out well. I also used tomatoes instead of puree and more grams than needed, but it came out perfectly. Also used soy milk and cornstarch in place of cream. Love loved the dish.