Fish Curry with Cashew Rice

Total time: 1hr 50m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 644 Kcal, 35g Protein, 73g Carbohydrates, 22g Fat


  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use grated zest and 0.5 tbsp of juice
  • 3 tbsp. white wine
  • 2 tbsp. yellow curry paste
  • 2 dl coconut milk
  • 1 clove of garlic, pressed
  • 500 g saddle of cod fillets Royal, cut into 2.5-cm-wide pieces
  • 0.5 bunch coriander, finely chopped
  • 2 tbsp. fish sauce
  • 300 g perfumed rice
  • 4.5 dl Water
  • 2 pinches salt
  • 100 g cashews, coarsely chopped, roasted
  • 150 g baby spinach, dripped wet

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  • Combine the lemon and remaining ingredients with the garlic in a wide, ovenproof dish (approx. 2 litres) and mix well. Add the fish pieces, mix, cover and leave to marinate in the fridge for about 1 hour. Add the fish sauce, mix.
  • Bake in the centre of an oven preheated to 180°C for approx. 30 mins. Remove the fish curry, scatter over the coriander.
  • Rinse the rice in a sieve under cold running water until it is clear, drain well and place in a pan. Pour in the water, season with salt, bring to the boil. Leave the rice covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork.
  • Toast the cashew nuts in a frying pan until pale brown, remove. Place the spinach in the same pan, wilt and season with salt. Stir in the rice and cashew nuts.
  • Serve the fish curry with the cashew rice.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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