Serves: 4-6
Prep Time: 5 mins
Cook Time: 15 mins
Ingredients
175g Zest Kerala Blend
300ml tin coconut milk
750g firm white fish chopped
200g peas
60g baby spinach
Method
In a heavy based pan heat the Zest Kerala Blend and the coconut until starting to bubble around the edges. Add fish and simmer gently until nearly cooked.
For the final 3 minutes, add the peas & spinach until done.
Serve with papadum and a mint/spinach chutney.
Mint & Spinach Chutney
Ingredients
50g baby spinach leaves
3 tbs mint leaves
2 tbs coriander leaves
½ small red onion finely diced
1 small garlic clove
1 fresh green chilli
pinch sugar
1 tbs white wine vinegar/lemon juice
Method
Blitz with a stick blender or chop well. Once done it should have some texture and not too smooth.
