Dinner

Fennel-Spiced Fish Curry with Spinach & Basmati

Name: Fennel-Spiced Fish Curry with Spinach & Basmati
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 white fish fillets (cod, halibut, or mahi-mahi, ~6 oz each); 1 tbsp neutral oil; ½ tsp fennel seeds; ½ tsp cumin seeds; 1 small onion, diced; 1 tbsp ginger, minced; 2 garlic cloves, minced; ½ cup canned tomato sauce; ½ cup coconut milk; ½ cup fish or vegetable broth; ½ tsp turmeric powder; ¼ tsp cayenne pepper; Salt to taste; 2 cups fresh spinach, roughly chopped; Juice of ½ lime; ¾ cup basmati rice; 1.5 cups water (for rice); 1 bay leaf (optional, for rice); Fresh cilantro for garnish

Flaky white fish gently poached in a fragrant tomato-coconut curry perfumed with fennel and cumin, folded with wilted spinach at the last moment. Served over fluffy basmati rice—light, aromatic, and utterly elegant.

644cal 43gprotein 69gcarbs 23gfat 10min prep 25min cook 2serves

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