Fish and Spinach Curry


  • 2 tbsp. oil
  • 750g boneless fillets, sliced
  • 1 tbsp. chopped lemongrass (optional)
  • 2 tbsp. chopped fresh ginger
  • Salt and freshly ground black pepper to taste
  • 1 bunch spinach, washed and roughly chopped
  • 3 medium onions, sliced
  • 2 cloves garlic, crushed
  • 1 tsp. ground turmeric
  • 1 cup fish stock
  • 1 tbsp. vinegar
  • 1 tbsp. fish sauce
  • Chopped fresh coriander


  1. Heat oil in a large frying pan over medium heat.
  2. Cook fish, turning, for 2-3 minutes or until firm. Transfer to a plate.
  3. Add onions and garlic to the pan.
  4. Cook stirring until onions are tender.
  5. Blend in ginger, lemon grass and turmeric.
  6. Cook stirring for 1 minute.
  7. Add fish stock.
  8. Blend into the pan with vinegar, fish sauce and seasonings.
  9. Bring to boil.
  10. Reduce heat, simmer uncovered for 5 minutes.
  11. Stir in fish and spinach.
  12. Simmer for a further 2-3 minutes.

Sprinkle with coriander and serve with rice.

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