Cooking: Cod with Basmati Rice, Spinach and Coconut Curry Sauce

5 from 7 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 178 kcal


  • 2 Cod
  • 1 packet Young spinach fresh
  • 1 can Unsweetened coconut milk
  • 400 ml Poultry stock
  • Salt and pepper
  • Nutmeg
  • 1 tbsp Curry
  • 1 cup Basmati rice
  • 2 tbsp Ice cold butter
  • Clarified butter
  • 1 Onion
  • 2 cloves Fresh garlic
  • 1 tbsp Butter
  • Olive oil


  • Chop the onion and garlic, then sweat in butter and add the washed spinach, let it collapse and season with salt, pepper and nutmeg.
  • Put the rice in a saucepan and add 1.5 cups of water and a little salt. In addition, bring about 4 tablespoons of coconut milk to the boil and then let it steep until it is cooked.
  • For the sauce, sweat the curry in a little olive oil, then add the stock and reduce by half. Now add the rest of the coconut milk, season to taste and, if necessary, spice up. Finally stir in ice-cold butter.
  • Salt the fish; Pepper and flour then fry in clarified butter.


Serving: 100gCalories: 178kcalCarbohydrates: 3gProtein: 4.7gFat: 16.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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