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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry mustard seeds and cumin in coconut oil over medium heat until the seeds begin to pop.
Add onion and garlic and cook until softened.
Stir in tomato puree, harissa, curry powder, turmeric, and curry leaves and fry for a few minutes, stirring regularly.
Add red pepper and cook until softened.
Add chopped tomatoes and coconut milk.
Bring to the boil, reduce heat and simmer for 15 minutes.
Add the fish and spinach, cover and cook for 5 minutes until the spinach has wilted and the fish is cooked through.
Sprinkle with coriander.
Serve and enjoy.
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You can substitute haddock with any firm white fish.
Adjust the amount of harissa paste to control the heat level.
Can I use frozen spinach?
Yes, you can use frozen spinach. Just make sure to thaw and drain it before adding to the curry.
What can I use instead of harissa paste?
You can use a combination of chili paste and paprika as a substitute for harissa paste.
Is there a substitute for coconut milk?
You can use regular cream or a plant-based milk alternative if you prefer.
Can I make this curry ahead of time?
Yes, you can prepare the curry in advance and reheat it before serving. Add the spinach and fish just before serving for best results.
How can I make this curry vegetarian?
You can replace the haddock with chickpeas or tofu for a vegetarian version.
