Cod and Lima Bean Coconut Curry

Prepare the Aromatics and Cod

1. Pat the cod chunks dry with a paper towel and season lightly with a pinch of salt and black pepper. Set aside.
2. In a wide, deep skillet or Dutch oven, heat the neutral cooking oil over medium heat.
3. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
4. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Build the Curry Sauce

1. Add the curry powder, ground turmeric, ground cumin, and chili flakes to the pan. Toast the spices gently in the oil for about 30 seconds, stirring constantly so they do not burn.
2. Pour in the coconut milk, scraping up any browned bits stuck to the bottom of the pan. Stir in the fish sauce and 1/2 teaspoon of salt.
3. Bring the mixture to a gentle simmer over medium-low heat and let it bubble uncovered for 5 minutes so the flavors meld and the sauce slightly thickens.

Simmer the Beans and Poach the Cod

1. Add the drained lima beans to the simmering curry, gently stirring them in to warm through for 2 minutes.
2. Nestle the cod chunks into the sauce in a single layer. Reduce the heat to low, cover the pan with a lid, and let the fish gently poach in the curry for 5 to 6 minutes, or until the cod is opaque and flakes easily with a fork.
3. Turn off the heat. Scatter the fresh baby spinach over the pan and gently fold it into the hot sauce along with the fresh lime juice until the spinach leaves are just wilted.

Finish and Serve

1. Taste the sauce and adjust the seasoning with additional salt or lime juice if desired.
2. Ladle the curry into warm shallow bowls, ensuring each portion gets generous chunks of cod and buttery lima beans.
3. Garnish with chopped fresh cilantro and serve immediately alongside steamed jasmine rice or warm flatbreads.