Quick Fish & Spinach Curry With Rice
Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 1 red onion, thickly sliced
- 420grams Sharwood’s Creamy Butter chicken
- 400grams basa fillets, cubed
- 120grams baby spinach
- 450grams Sunrice Microwave Basmati Rice
- 1/2 bunch coriander, leaves picked
Nutrition per serving
1890kJ / 452Cal
1890 Kilojoules or 452 Calories
22% of daily energy intake*
Protein
5.8grams
Fat
16.4grams
Carbs
45.2grams
Sugars
7.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Take the easy route with Sharwood's butter chicken base and make this basa curry, packed with spinach and coriander.
Method
Step 1 of 4
Heat oil in a large frying pan over medium heat. Add onion and cook for 3 minutes, stirring occasionally, until slightly softened.
Step 2 of 4
Add simmer sauce and fish. Cook, stirring occasionally, for 5 minutes or until sauce has thickened and fish is cooked through.
Step 3 of 4
Add spinach, and cook and stir for 1 minute, or until spinach is wilted. Remove from heat.
Step 4 of 4
Meanwhile, microwave rice according to package instructions. Divide rice among bowls and top with fish curry and coriander. Serve.
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