Fish Curry
This insanely easy curry dish ticks the inflam-friendly box as well as being indulgent and luxurious... it's one of those 'Sat night special dishes' that just feels like a proper treat. There isn't a take away in the world to beat this!! I've made it with a side of green beans, kale or roasted broccoli but this time it was a small portion of wholegrain brown rice. You do you! 🙂
Fish Curry
This insanely easy curry dish ticks the inflam-friendly box as well as being indulgent and luxurious... it's one of those 'Sat night special dishes' that just feels like a proper treat. There isn't a take away in the world to beat this!! I've made it with a side of green beans, kale or roasted broccoli but this time it was a small portion of wholegrain brown rice. You do you! 🙂
Cooking Instructions
- 1
Make your spice mix in advance: 1 tsp each of the following; dry roasted cumin seeds, crushed coriander seeds, garam masala, turmeric, ground cumin and ground ginger. OR a pre mixed mild curry powder would be a good substitute, just don't use a jar/sauce as this will definitely not be inflam-friendly 🙂 The coriander seeds give this curry a lovely fresh citrus hit so it's worth trying to include them.
- 2
Defrost your fish/prawns etc (if using frozen)
- 3
Heat 1 tsp coconut oil in a wok, large pan over a medium heat
- 4
Add the spring onion, garlic, chilli and ginger and cook out for 5 mins
- 5
Add the spice mix and tomato puree and cook out for another 5 mins to a dry-ish consistency
- 6
Add the water and stir through. Cook out for a further 10 mins to a create a soft paste consistency
- 7
Add the coconut milk and fresh coriander and reduce down for a further 20 mins
- 8
Add the white fish to your lovely curry sauce, it will naturally break apart so no need to chop it into chunks unless it's very big pieces
- 9
The fish will take around 10 mins to gently cook in the sauce. If you are adding raw prawns (defrosted or fresh) add them 5 mins after the fish. I had a some cooked prawns to use up so just chucked them in for a minute right at the end
- 10
A squeeze of fresh lime (if you have it), a bit more coriander and (in my case) a small side of wholegrain brown rice. Boom!!
- 11
Note: if you are not keen on coconut milk I guess you could use chopped tomatoes for a more traditional curry flavour... you will need to up the spice level to balance out the tomato flavour 👍
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