Fish Curry With Spinach And Peanuts Recipe
Ingredients
1 package (10 ounces) frozen chopped spinach, thawed
1 medium onion
1/2 cup (packed) cilantro sprigs (optional)
1 tablespoon butter
1 tablespoon olive or other vegetable oil
3 cloves garlic, minced or crushed through a press
3 tablespoons flour
2 tablespoons curry powder
1 cup chicken broth
1/4 teaspoon black pepper
Pinch of cayenne pepper
1 pound firm-fleshed white fish fillets, such as scrod
1/4 cup sour cream
1/3 cup unsalted dry-roasted peanuts
Directions
1 Place the spinach on several layers of paper towel to absorb excess moisture. Coarsely chop the onion. Mince the cilantro (if using).
2 In a large skillet, warm the butter in the oil over medium-high heat until the butter is melted. Add the garlic and onion and cook, stirring, until the onion is just translucent, about 3 minutes.
3 Stir in the flour and curry powder, and cook, stirring, until the flour is no longer visible, about 30 seconds. Stir in the chicken broth, black pepper, cayenne and 2 tablespoons of the cilantro. Bring the mixture to a boil over medium-high heat, stirring constantly.
4 Meanwhile, cut the fish into 1-inch cubes. Squeeze the spinach as dry as possible.
5 Add the fish and spinach to the boiling curry mixture. Reduce the heat to low, cover and simmer until the fish just flakes when tested with a fork, about 5 minutes.
6 Gently stir in the sour cream, peanuts and remaining cilantro.
2 In a large skillet, warm the butter in the oil over medium-high heat until the butter is melted. Add the garlic and onion and cook, stirring, until the onion is just translucent, about 3 minutes.
3 Stir in the flour and curry powder, and cook, stirring, until the flour is no longer visible, about 30 seconds. Stir in the chicken broth, black pepper, cayenne and 2 tablespoons of the cilantro. Bring the mixture to a boil over medium-high heat, stirring constantly.
4 Meanwhile, cut the fish into 1-inch cubes. Squeeze the spinach as dry as possible.
5 Add the fish and spinach to the boiling curry mixture. Reduce the heat to low, cover and simmer until the fish just flakes when tested with a fork, about 5 minutes.
6 Gently stir in the sour cream, peanuts and remaining cilantro.
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