Leeks and High Heels My fish curry in a hurry • Leeks and High Heels

My fish curry in a hurry

Yield 4 portions

4 filets of trout
250 ml coconut milk
2 shallots, diced
2 lemons grass, crushed
2 limes: 1 juiced, 1 sliced
2 tablespoon miso
spices, 1 teaspoon of each: coriander seeds, sumac, turmeric, cumin, curry, chilli, pepper, nutmeg
handful of fresh spinach leaves, washed, stems removed
2 tablespoon olive oil or butter or equivalent fat
salt and pepper

In a non stick pan , add the spices and toast for a few minutes.
Add the oil to a pan, add the shallots and fry on genle heat till golden but nor caramelised.
Add the toasted spices, add the coconut milk, stir till well-combined and bring to simmer.
Add the crushed lemongrass and let simmer for 10 minutes. Taste and adjust with more spices as you prefer. Season with salt to taste.
Gently add the fish and the spinach and cover with lid, simmer for 15 minutes and remove from heat.
Check if the spinach is just wilted and the fish just about cooked, ( it will continue cooking form the heat of the pan).
Serve with lime slices.

on www.leeksandhighheels.com by Sandra Slawinski

Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/spring/my-fish-curry-in-a-hurry/