Quick Fish Curry
We use a Trader Joe's sauce to make the preparation of this dish quite easy. We're really starting to like Trader Joe's sauces - they're very tasty. This sauce has spinach, tomato, light cream, onions, lemon juice, ginger, garlic, and turmeric among its ingredients. Originally served as part of: Fish Curry.
Ingredients
- 1 3/4 cups whole jar Punjab spinach sauce (Trader Joe's)
- 1/4 cup water
- 12 ounces frozen scrod fillets fish
- 1 cup Indian Basmati rice (Trader Joe's)
Instructions
We begin by cooking the rice. We rinse the rice several times and cook in 1 1/2 cups of water according to the package directions.
We defrost the fish in the microwave for a few minutes. We combine the spinach sauce and water in a large pan and bring to a boil over medium heat. We add the fish and lower the heat so the fish simmers gently. We cook, uncovered, for about 10-15 minutes. We want the fish to be cooked through and the flavors mingled.
We serve the fish curry over the cooked basmati rice.
Ingredients
- 1 cup Indian basmati rice (Trader Joe's)
- 12 oz frozen scrod fillets
- 1¾ cups Punjab spinach sauce (Trader Joe's) (a whole jar)
- ¼ cup water
Instructions
Rinse the rice several times and cook it in 1½ cups of water according to the package.
Thaw the fish in the microwave a few minutes. Bring the sauce and water to a boil in a large pan over medium heat.
Grown-up
Add the fish, lower the heat to a gentle simmer, and cook uncovered 10 to 15 minutes, until cooked through. Serve over the rice.