Poached Cod Curry with Jasmine Rice

Lately, I’ve been trying to make the most of my Saturdays by being more intentional with how I spend them. I’ve really enjoyed the routine of staying in, getting creative in the kitchen, and prepping some healthy meals for the week ahead. It feels like a little oasis in my week—a chance to unwind, recharge, and set myself up with nutrient-rich meals that keep me energized and feeling good.

This week’s recipe is a super nutritious poached fish curry. I used cod, but the sauce would work just as well with prawns or seabass. Fish is packed with benefits, including its lean protein content and omega-3s. Turmeric is also excellent for digestion, skin health and anti inflammatory properties.

This recipe makes around five servings, so while it’s great for meal prep, it’s also perfect for a Friday night super with friends or family.

Ingredients

• 1 large sweet potato, cut into chunks

• 200g squash, cut into chunks

• 5 cod fillets, cut into thick chunks

• 2 shallots, finely chopped

• 2 large red chilies, sliced

• 3 large handfuls of spinach

• 1 tsp chili flakes

• Olive oil (a generous drizzle)

• 3 cloves garlic, minced

• 1½ tsp turmeric

• 2 tins coconut milk

• Salt and pepper, to taste

• 3 scallions, finely sliced

• Almond flakes, to garnish

Method

First boil the sweet potato and the squash so it is mostly cooked through then set to the side.

1. Heat a generous drizzle of olive oil in a pan over medium-low heat. Once warm, add the shallots, fresh chili, and garlic. Let them cook gently until softened and caramelized—the shallots should turn translucent and slightly golden.

2. Increase the heat slightly and squeeze in the lemon juice. Let it bubble and reduce for a couple of minutes before pouring in the coconut milk and adding the turmeric.

Stir in a couple of tablespoons of Greek yogurt— this will add to the creaminess and also helps thicken the sauce slightly.

3. Add the roasted squash and sweet potato, then let the sauce simmer for about 10 minutes, stirring occasionally.

4. Once the sauce has thickened, gently add the chunks of cod, spinach, and chili flakes. The fish will poach quickly, so let it cook just until tender. This should take no longer than 5-10 minutes.

For garnish sprinkle some almond flakes and thinly sliced scallions on-top.

Serve with basmati or jasmine rice. I topped mine with an extra spoonful of Greek yogurt and some lime chutney which adds an extra punch of flavour. Enjoy and let me know what you think!