Halibut And Spinach Curry

https://www.canadianliving.com/food/lunch-and-dinner/recipe/halibut-and-spinach-curry

4 servings

INGREDIENTS

• 1 1/2 lb halibut or other firm fleshed white fish

• 2 tablespoons vegetable oil

• 1 onion diced

• 2 minced cloves of garlic

• 2 tablespoons mild curry paste

• 1 tablespoon minced gingerroot

• 1/2 jalapeno pepper (optional),minced

• 1 teaspoon ground coriander

• 1/2 teaspoon salt

• 1/4 teaspoon ground turmeric

• 4 cups baby spinach leaves (about one 170 g bag)

• 3/4 cups crushed tomatoes

• 1 tablespoon lemon juice

METHOD

Remove skin (if any) from halibut; cut fish into 1-1/2-inch (4 cm) cubes. Set aside.

In large skillet, heat oil over medium heat; cook onion, garlic, curry paste, ginger, jalape?if using), coriander, salt and turmeric, stirring occasionally, until onion is softened, about 6 minutes.

Add spinach; cook, stirring, until wilted, about 2 minutes.

Stir in tomatoes and 1 cup (250 mL) water; bring to boil. Add fish; reduce heat and simmer, stirring occasionally, until fish flakes easily when tested, about 8 minutes. Stir in lemon juice.