Fish Korma with Spinach and Tomatoes
Fish Korma with Spinach and Tomatoes
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- 1 pack of The Spice Tailor Delicate Korma Curry
- 1 tsp. vegetable oil
- 275g firm white fish chunks
- 1 rounded tbs. tomato puree
- Around 10 strands of ginger julienne
- Good handful of baby spinach shredded, washed and shredded
- 1/3 small red capsicum, cut into small cubes
- Good grinding of black pepper
- Handful of fresh coriander
- Heat the oil in a non-stick frying pan. Add the whole spices, including the chilli for extra heat, cook for 15 seconds. Add the ginger and cook until starting to colour. Add the peppers and cook for 3-4 minutes
- Add the sauces from both packets and the tomato puree and bring to a boil. Add the fish and spinach and cook until the fish is cooked through, around 4-5 minutes. Add a splash of hot water, if necessary, so that the curry is lightly creamy but not gloopy. Check and adjust seasoning, adding some black pepper as well as shaking the coriander into the curry.
- Serve hot with breads of rice.
- 1 pack of The Spice Tailor Delicate Korma Curry
- 1 tsp. vegetable oil
- 275g firm white fish chunks
- 1 rounded tbs. tomato puree
- Around 10 strands of ginger julienne
- Good handful of baby spinach shredded, washed and shredded
- 1/3 small red capsicum, cut into small cubes
- Good grinding of black pepper
- Handful of fresh coriander
- Heat the oil in a non-stick frying pan. Add the whole spices, including the chilli for extra heat, cook for 15 seconds. Add the ginger and cook until starting to colour. Add the peppers and cook for 3-4 minutes
- Add the sauces from both packets and the tomato puree and bring to a boil. Add the fish and spinach and cook until the fish is cooked through, around 4-5 minutes. Add a splash of hot water, if necessary, so that the curry is lightly creamy but not gloopy. Check and adjust seasoning, adding some black pepper as well as shaking the coriander into the curry.
- Serve hot with breads of rice.
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The korma has had a wonderful life journey so far. It started out as a simple dish of meat braised in yoghurt. It then got the royal stamp in Mughul courts around Indian in the 16th Century, where cream and nuts were added to enrich this simple-man’s dish to be court worthy. It grew in popularity to become one of the most recognisable Indian curries outside of India!
Our Delicate Korma Curry looks back to those distant, regal meals and has a flavour complexity that we think stands out from other Western adaptations of this historic dish. It is deliciously mild and aromatic in taste, so it adapts itself well to almost all ingredients - the choice is yours.
