Coconut Fish Curry (Low-FODMAP)

Ingredients

• 650 gcod fillets, chunks
• 400 mllight coconut milk
• ¼can (796 ml) diced tomatoes
• 1red bell pepper
• 100 gbaby spinach
• 2½ tbspfresh ginger, grated
• ¾ tspground turmeric
• 1 tspground cumin
• 3 tspgarlic-infused olive oil
• 1¼ tbsplime juice
• 1¾ tspfish sauce
• 240 gdry long-grain white or basmati rice, dry
• 1green onion, tops
• 6 gfresh cilantro

Method

1. Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Cut the cod into 4 cm (1 1/2 inch) chunks and slice the red pepper.

3. Warm the garlic-infused oil in a large deep skillet over medium heat. Add the ginger, turmeric and cumin and stir for 1 minute until fragrant.

   1 min timer

4. Add the pepper, diced tomatoes and coconut milk. Bring to a simmer and cook over medium-low heat for 8 minutes, until the pepper softens.

   8 min timer

5. Lower the cod into the sauce, spoon sauce over it and simmer gently without stirring for 5 minutes, until the fish is opaque and flakes easily.

   5 min timer

6. Stir in the spinach gently until wilted, then add the lime juice and fish sauce.

7. Serve over the rice with green onion tops and cilantro.

Storing and reheating

Keeps 2 days.