Fish curry

July 18, 2018

Another fish recipe! Fish is such wonderful protein source, it stars in a lot of the meal plans I create for clients. I have been asked a few times for healthy curry recipes, so hopefully this one will hit the spot! ;) The recipe below is roughly for three servings, or two if you are feeling generous, so you can freeze some or share it with friends! 

 

Ingredients (x3 servings): 
  • Fish: Haddock works very well, but you can try other white fish (~500 gr) 

  • Veggies: 3 cloves of garlic, a thumb of ginger, green chilli (if you like it hot), 2 tomatoes, 1 red onion, sweet potato (~500 gr)

  • Oil: 1 tbsp coconut oil

  • Spices & herbs: 1 tbsp garam masala, 1 tbsp ground cumin, handful of coriander leaves

  • Other: 1 tin of full-fat coconut milk (~400 ml), juice of 1 lime

 

Method: 

  • Boil or steam the sweet potato until tender and set aside.

  • Pop the garlic, ginger, chilli (if using) and tomatoes in a food processor until smooth and set aside.

  • Warm the oil in a wok or large frying pan over a medium to high heat. Throw in the onion and fry for 2 minutes, stirring regularly. Sprinkle in the garam masala and cumin and fry, stirring continuously, for 30 seconds. Pour in the spices and tomatoes from the food processor and bring to the boil before pouring in the coconut milk. Return to the boil again, then let it simmer for 2 minutes.

  • Add the haddock pieces to the curry, and bring back to a simmer. Cook the fish for about 3 minutes and then add in the sweet potato. Cook until the fish has just cooked through.

  • Stir in the lime juice and coriander.

  • Enjoy!

 

Picture from my Instagram account: soriam_nutrition

 

 

 

 

 

 

 

 

 

 

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