Fish Curry with Spinach and Peanuts
|Olive oil||1 Tablespoon|
|Unsalted butter||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Onion||1 Medium, coarsely chopped|
|Curry powder||2 Tablespoon|
|Chicken broth||1 Cup (16 tbs) (Preferably Reduced Sodium)|
|Black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1 Pinch|
|Cilantro sprigs||1⁄2 Cup (8 tbs), minced (Packed)|
|Haddock fillets/Cod fillets||1 Pound, cut into 1 inch pieces|
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry (1 Package)|
|Reduced fat sour cream||1⁄4 Cup (4 tbs)|
|Unsalted roasted peanuts||1⁄3 Cup (5.33 tbs)|
1. In a large skillet, warm the oil with the butter over medium-high heat until the butter is melted. Add the garlic and onion, and cook, stirring, until the onion is just translucent, about 3 minutes.
2. Stir in the flour and curry powder, and cook, stirring, until the flour is no longer visible, about 30 seconds. Stir in the broth, black pepper, cayenne and 2 tablespoons of the cilantro. Bring the mixture to a boil, stirring constantly.
3. Add the fish and spinach to the boiling curry mixture. Reduce the heat to low, cover, and simmer until the fish just flakes when tested with a fork, about 5 minutes.
4. Remove the fish curry from the heat and gently stir in the sour cream, peanuts, and remaining cilantro. Serve hot.