Cod with Green Spinach Coconut Rice

• 300 g Basmati Rice
• 300 g Spinach
• 25 g Ginger
• 4 tsp The Spice Club Curry
• 1 Green or red pepper
• 2 Cloves Garlic
• 400 ml Coconut milk
• 100ml Water
• 2 Red Onions
• 4 Cod fillets
• 400 g Cherry tomatoes
• 2 Limes (optional)
• Olive oil

Step 1: Preheat the oven

• Turn on the oven at 180°C.

Step 2: Prepare the ingredients

• Rinse the basmati rice, drain and set aside.
• Wash the spinach and peel the ginger.
• Cut the pepper into thin rings and peel the garlic cloves.

Step 3: Make the green coconut sauce

• Place the ginger, coriander, the spice club curry, the green pepper, garlic cloves and half of the spinach in a blender.
• Add the coconut milk and water to the blender.
• Mix everything into a smooth, bright green sauce.

Step 4: Fry the onions

• Cut the red onions into thin slices.
• Heat a large pan (with a lid where possible) over high heat.
• Add a dash of olive oil.
• Fry two-thirds of the red onion with a pinch of salt over high heat for 5-6 minutes, until they start to caramelize.

Step 5: Add rice and sauce

• Add the rice to the fried onions and stir well.
• Pour the green coconut sauce over the rice and onions and stir well
• Add the remaining spinach and cherry tomatoes and stir well again.
• Bring to the boil and cook for about 25 minutes over medium heat (with the lid on the pan where possible) until the rice is al dente. Stir well every minute. Add some water if the sauce becomes too thick and starts to stick.

Step 6: Fry the cod

• Place the cod in an oven dish. Season with salt and pepper and place in the preheated oven.
• Bake in the center of the oven for 10-15 minutes (thawed cod) or 20-25 minutes (frozen cod)

Step 7: Serve the meal

• Remove the cod from the oven
• Divide the rice among the plates and place the fish on top.
• Optionally add lime wedges. Enjoy your meal!