Spinach Fish Curry

• 1 Medium Onion
• 1 Teaspoon Cumin
• 2 Tablespoons Curry
• 1 Large Idaho potato
• Cracked black pepper
• 1 Teaspoon Goya cilantro base
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Thai fish sauce
• 1/2 Can stewed tomato
• 1 Can Coconut milk lite
• 1 Package Frozen chopped spinach
• 1 Teaspoon chopped Garlic
• 3 Tablespoons Canola Oil
• 1 Lbs Broiled white fish
• 2 Cups Rice
• Seasonal veggies

1. Heat pan with oil and add garlic, onions until browned. Add curry and cumin and stir until paste-like consistency. Cut potato into cubes and add to paste. Stir thoroughly and add cilantro base, soy, fish sauce black pepper. Let simmer for a few minutes and then add canned tomatos and thawed & drained chopped spinach. Let flavors simmer for a few minutes and then add coconut milk. Allow to come to a boil and then lower to simmer. Put rice on and start boiling water to blanch veggies. Prepare non stick pan and place white fish filets and broil. Once finished add to spinach curry and let on low heat stirring occasionally until rice and veggies are done.

onion, cumin, curry, potato, pepper, cilantro base, soy sauce, fish sauce, tomato, coconut milk, spinach, garlic, canola oil, white fish, rice

Taken from www.epicurious.com/recipes/member/views/spinach-fish-curry-50076987 (may not work)