Indian fish curry with chickpeas and spinach

Name: Indian fish curry with chickpeas and spinach
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 150 g unpolished rice; 2 onion; 2 tomato; 3 cm fresh ginger; 1 el peanut oil; 2 el mild curry paste; 200 ml coconut milk; 350 g chickpeas in pot; 300 g fresh salmon fillet; 400 g wild spinach

Curry with onion, fresh ginger, tomato, herb paste, coconut milk, chickpeas, salmon fillet and spinach, served with brown rice.

Ingredients

Directions

Boil the rice in plenty of water for 15 minutes until done. Drain and leave with the lid on the pan until use.
Meanwhile cut the onions in half rings and the tomato into cubes. Peel the ginger and cut finely.
Heat the oil in a stirring fruit the onion, ginger and herb paste for 3 minutes on low heat.
Add the tomato, coconut milk and chickpeas and bring to the boil while stirring. Cook over medium heat for 5 minutes. Season with pepper and salt.
Meanwhile cut the salmon into cubes of 2 x 2 cm. Cut the spinach coarsely.
Add the salmon and spinach to the curry and gently fold until the spinach has shrunk.
If necessary, season with salt. Serve the curry with the rice.