You vegetarians out there can make this spinach curry as a soup and leave the cod out!

Spinach curry with pan fried cod

The first time I made this recipe, it wasn’t really a spinach curry but more of a soup. In fact without the pan seared cod, it could still be enjoyed as a soup which I do often.

Today, however I received some wild cod from one of my sponsors, John at Delish Fish and decided to make this for lunch. The spinach curry compliments the fish so well.

You can literally make the dish in about 30 minutes. I made the spinach curry part yesterday as it keeps really well for up to three days in the fridge. So lunch was a five minute job.

Seafood lovers are going to devour this cod and spinach curry!

Serves 6

INGREDIENTS

6 times 150g skinned and boned cod, hake or coley fillets
1 tablespoon olive oil
3 tablespoon butter

500g fresh baby spinach leaves
1 small or large bunch coriander leaves (I love coriander so I found a nice large bunch!)
3 medium onions finely chopped
3 cloves garlic – smashed and chopped
1 tablespoon cumin seeds
3 fresh green chillies
250ml (1 cup) white wine
750ml (3 cups) chicken stock or water
200ml (3/4cup) double cream
1 tablespoon garam masala
Salt and pepper to taste

Method

Heat two tablespoons of the butter in a large saucepan over medium high heat.

When melted, add the cumin seeds and let them sizzle for about 20 seconds.

Now add the chopped onion and reduce the heat to medium and fry for about ten minutes until the onions are translucent and soft.

Add the garlic and chillies and fry for a further 20 seconds.

Dump in your spinach leaves and stir to help them release their moisture and wilt a bit.

Pour in the stock/water and continue stirring until the spinach is completely submerged.

If you like this cod and spinach curry recipes, please subscribe to my blog. I have many more FREE recipes to share with you.

Cook for about three minutes and then pour the mixture into a blender or use a hand blender and blend until smooth.

Return the spinach curry to the pan and add the cream and garam masala.

Keep warm while you fry the fish.

Place the olive oil and the remaining butter in a non-stick frying pan.

When the butter has melted, lay the fish in the pan and fry for about one minute per side. Carefully turn the fish only once.

You want the fish to be just cooked through.

To serve

Ladle the spinach curry into warm bowls and then set a pieces of fish on top.

Sprinkle with salt and pepper to taste and a little garam masala.

DisclaimerThank you very much to John at Delish Fish for supplying the cod free of charge for me to try with this cod and spinach curry!

Win £30.00 of seasonal fresh fish

Win £30 worth of Beautiful Fresh Fish

delivered to your door for FREE!

Week Five

You could be the winner of a box of seasonal fresh fish worth £30.00!

If you haven’t tried the great service that John at Delish Fish has on offer, here is your chance to try it for FREE!. Filleted and ready to cook, John takes all the work out of preparing the fish so that all you have to do is cook and enjoy it.

This is one of my most popular prize draws which I share with Karen at Lavender and Lovage. Karen has some amazing fish recipes of her own on her blog so you should definitely check out her recipes if you haven’t done so yet.

Last week Karen hosted the prize draw and just announced that Maxine Grant is the winner!  

CONGRATULATIONS Maxine!

So now it’s back to me to host the GREAT FRESH FISH GIVEAWAY! What will you cook if you win? I’m going to have to try Karen’s hot smoked salmon Wellington!

On the curry side, I’m sure you will find a few ideas on my site too.

You have to BE IN It to WIN IT though.

All you need to do to enter is choose one or all of the entry options below.

Each entry carries points and the more points you gain, the MORE ENTRIES you have which increases your chances of winning!

So what are you waiting for?

Enter today for a chance to win £30 of fresh fish delivered to your door!

1. Complete the Rafflecopter widget below to verify your entries

2. Entries are by blog comment, Twitter, Facebook etc

3. Closing Date is the 31st May 2012

There are LOTS of opportunities to win with LOTS of points to earn – the MORE points you earn , the more entries you have!

You can win more bonus entries by tweeting on a daily basis.

It’s EASY! Rafflecopter will tweet, like and follow on your behalf.

GOOD LUCK!

Dan

The winner will be selected at random by the Rafflecopter widget below and you can enter via Twitter on a daily basis to have more chances of winning.

Disclosure: The prize for this contest is being supplied free of charge by Delish Fish and is only open to mainland UK residents.

a Rafflecopter giveaway

This is one excellent cookbook!

Thank you very much to everyone that entered the draw last week. Last week’s draw was really popular with two copies of Pemba’s amazing new book to be won!

Last week’s winners were Gillian H and Phyllis E. Congratulations to you both!

This week I’ll be giving away the forth of five signed copies! I have heard nothing but great feedback about this book. You can read my review here.

Therefore together with Pemba’s publisher Grierson Publications, I am out to spread the word!

If you like Indian and Chinese food, you are going to love this excellent new cookbook. Nepalese food has a flavour all it’s own but you will notice the influence of Indian and Chinese style cooking.

Of course, you have to be in it to win.

There are lots of ways to enter.

Each entry carries points. The MORE ENTRIES you have, the better your chances are of winning!

Disclosure: The prize for this contest is being supplied free of charge by Grierson Publications and is only open to mainland UK residents.

You can gain more entries by tweeting each day about this draw.

1. Complete the Rafflecopter widget below to verify your entries
2. Entries are by blog comment, Twitter, Facebook etc
3. Closing Date is the 23 May 2012
4. Open to UK residents

PS. If you decide to leave a comment – and I hope you do – don’t forget to let me know who the first person would be that you would cook for if you won the book. Just a bit of fun.

a Rafflecopter giveaway

This Indian soup is super good for you and so so easy to make.

A lightly spiced cauliflower and asparagus soup

I made this cauliflower and asparagus soup tonight for my family and there was only a little puddle left over. It is a great way to get the kids to eat there veggies but I have to say I was still a bit disappointed.

I like to use the same Indian soup to make a popular fish curry which I was planning to make tomorrow.

Looks like I’ll need to plan something else now or go shopping.

Serves 8 (Or in our case 5)

INGREDIENTS

2 tablespoons butter
2 white onions – finely chopped
2 cloves garlic – smashed and then chopped
8 spears asparagus – chopped
2 small heads of cauliflower – finely chopped
1 litre (4 cups) chicken stock or water
1 tablespoon cumin powder
1 tablespoon garam masala
4 tablespoons plain yogurt
Salt and pepper to taste

Method

Melt the butter in a large saucepan.

Toss in the chopped onions and cumin and fry slowly in the butter over medium high heat.

As the onions begin to turn soft and translucent, add the garlic, asparagus and the cauliflower with about 100ml of the stock and cook for a further ten minutes. You are only softening the vegetables. You should not brown them.

After about ten minutes, pour in the rest of the stock/water. The liquid should just cover the vegetables.

Bring to a bubble and then simmer for about 20 minutes until the cauliflower and asparagus are soft.

Using a blender or hand-held blender, blend until very smooth and creamy.

All of this can be done ahead of time and stored in the fridge until you are ready to serve.

If you like this Indian soup recipe, please subscribe to my blog. I’ve got many more to send your way!

About ten minutes before serving, heat the soup.

Add the plain yogurt one tablespoon as a time while stirring continuously. This is important. If you add the yogurt too quickly it will curdle.

Serve the cauliflower and asparagus Indian soup in heated bowls topped with salt and pepper and a pinch of garam masala.

If you like British Indian restaurant (BIR) style cooking, then this is the PRIZE DRAW for you.

The book to win!

I have been tweeting back and forth with author Mick Crawford for about a year now. I downloaded his book on BIR and am now enjoying the printed version. You can read all about it here.

As a bit of promotion for a book that needs to be in every curry lovers collection, Mick has agreed to sponsor a one week draw!

The winner will win a signed copy of British Indian Restaurant Style Cooking.

This competition is open to everyone though the printed book can only be sent out to UK residents. If you are outside the UK and win, you can download your copy from Mick’s excellent book from his website.

We would then also choose a UK winner to receive the printed copy. That’s right… two winners.

I hope this all makes sense!

So what are you waiting for?

There are many ways to enter.

a Rafflecopter giveaway

British Indian restaurant style cooking is available in Printed and PDF Additions.

A must-have cookbook for BIR curry lovers

If there is one cookbook author I would like to meet someday, it’s Mick Crawford.

He is passionate about British Indian restaurant (BIR) style cooking and this comes through loud and clear in his first book ‘British Indian Restaurant Style Cooking’. If you like Indian restaurants and takeaways, you are going to devour this book.

Mick starts with a short introduction about how he has learned to cook BIR style dishes over the years. He then gives you points and tips for using his book and a list of the main ingredients you will need.

He clearly explains how to prepare these ingredients so that you can use them quickly and easily to make your own mouthwateringly good Indian dishes.

I have made every one of Mick’s recipes. I downloaded the pdf version from his website about a year ago and am now enjoying the new printed version. I have never been disappointed with any of his recipes.

The funny thing is, both he and I specialise in BIR cooking but our recipes are quite different. This just goes to show that there is no one formula. It is obvious that Mick has learned from some very talented chefs.

The book is beautifully illustrated with pictures taken by the author. No food stylists or fancy lighting here! Mick has carefully prepared the dishes and photographed them. What you see is what you get. I like that. There’s nothing worse than a cookbook that shows pictures of food that don’t match the recipes!

You will find most of your favourite starters like onion bhajis, kebabs and prawn puris. I have to say I love Micks prawn puri recipe.

Moving on, there are quite a few stand out recipes in the main course section. You are bound to find the one you’re looking for here. I am a big fan of the chicken jalfrezi and the vindaloo. From dhansak to korma, pathia to madras, Mick Crawford tells you how to make them in ‘British Indian Restaurant Style Cooking’.

And now for the bonus! The book comes with a link to Mick’s online video library. You can watch Mick’s chef friends using Indian restaurant chef techniques to create excellent Indian food at home.

Great first effort Mr Crawford!

I highly recommend ‘British Indian Restaurant Style Cooking’ to anyone who wants to create their Indian restaurant favourites at home! The printed version £9.99 and the pdf version £2.99 can be purchased on Mick’s website at http://www.indiancurryrecipes-cbm.com/online-store.php.

Disclaimer:The printed version of Mick’s book was sent to me free of charge to enjoy!

P.S. I very happily purchased the pdf version and am so glad I did.

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