Chunky cod, wilted spinach and sweet tomatoes sit in a golden coconut sauce that is hot, aromatic and lifted with lime. It looks special but cooks remarkably quickly. Hot Curry Powder supplies the bold, warming spice in one balanced blend.

At a Glance

• Prep: 10 minutes
• Cook: 25 minutes
• Serves: 4

Ingredients

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1½ tbsp Hot Curry Powder
• 400ml coconut milk
• 150g cherry tomatoes
• 500g skinless cod fillet, cut into large pieces
• 150g baby spinach
• Zest and juice of 1 lime
• Fresh coriander

Instructions

1. Heat the oil in a wide pan and soften the onion for 7 minutes.
2. Add the garlic and Hot Curry Powder; cook for 30 seconds until fragrant.
3. Pour in the coconut milk, add the tomatoes and simmer uncovered for 8 minutes.
4. Nestle the cod into the sauce, cover and cook gently for 6–8 minutes until it flakes easily.
5. Fold in the spinach around the fish and allow it to wilt.
6. Add the lime zest and juice, then finish with coriander. Taste before seasoning further.

Serving Suggestions

Serve with fluffy basmati rice and extra lime wedges.

Why This Recipe Works

The coconut milk rounds out the chilli heat while lime prevents the sauce becoming heavy. Large cod pieces remain juicy during gentle cooking.

Allergy Notes

Contains fish. Check the coconut milk for additives if you have specific allergies.

🌶️ Try It With

• Ground Coriander
• Ground Ginger
• Ground Cloves

🍽️ More Recipes Using Hot Curry Powder

• Hot Curry Chicken Pot Pie
• Hot Curry Sausage & Potato Traybake
• Hot Curry Lamb Meatballs
• Roasted Squash & Red Lentil Hot Curry Soup
• Crispy Hot Curry Chickpea & Sweetcorn Fritters

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