Paleo Fish Curry with Eggplant and Spinach

Ingredients

• about 680 g Firm white fish fillets
• 1 medium Eggplant
• about 142 g Spinach
• 1 can Coconut milk
• 2 tbsp Tomato paste
• 1 medium Onion
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 tbsp Curry powder
• 1/2 tsp Turmeric powder
• 1 tbsp Lime juice
• 2 tbsp Avocado oil
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g firm white fish fillets into 2.54 cm pieces. Cut the 1 medium eggplant into 2.54 cm cubes.
2. 2Heat the 2 tablespoons of avocado oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 medium onion, 1 tablespoon ginger, and 2 cloves garlic. Cook, stirring occasionally, until the onion is softened and translucent, about 3 to 5 minutes.
3. 3Stir in the 2 tablespoons of curry powder and 1/2 teaspoon turmeric powder. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Add the 2 tablespoons of tomato paste and 1 can of coconut milk to the pot. Stir well to combine everything, then bring the mixture to a gentle simmer.
5. 5Add the cubed 1 medium eggplant to the simmering liquid. Cover the pot and cook until the eggplant is tender when pierced with a fork, about 5 to 7 minutes.
6. 6Gently add the about 680 g fish pieces and the about 142 g spinach to the pot. Stir carefully to submerge them in the liquid. Cook until the fish is opaque and flakes easily with a fork, and the spinach has wilted, about 3 to 5 minutes. The internal temperature of the fish should reach 63°C.
7. 7Remove the pot from the heat. Stir in the 1 tablespoon of lime juice.
8. 8Serve the fish curry immediately, garnished with the 1/4 cup cilantro.

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