Coconut Fish Curry

Food Matters Main Meal Recipes
S1:Ep216 mins2016Guest: James Colquhoun
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Coconut Fish Curry

Serves: 2

**Why it is good for you: **

Traditional curries can often leave you feeling tired and sluggish. We've swapped the darker meats for white fish or chickpeas and swapped coconut cream for coconut milk, for a fresh feel on a usually heavy dish. The blend of exotic spices stay consistent with traditional flavors.

We encourage you to make your curry pastes from scratch as most store-bought curry pastes, although temptingly convenient, contain artificial additives, sugar, salt and processed oils.

Coconut Fish Curry
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Ingredients

(use organic ingredients where possible)

CURRY PASTE

  • 1 tbsp coconut oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 tbsp garam masala powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 lime (zest)

FISH OR CHICKPEA CURRY

  • 1 lb (½ kg) mahi mahi or similar firm, wild-caught white fish, diced in 1-inch pieces (Vegetarian version - omit the fish and replace with 2 cups of cooked chickpeas, tinned or soaked and cooked)
  • 1 x 14 oz (1 x 400 ml) can coconut milk
  • 1 tsp sea salt
  • ½ bunch cilantro (coriander), chopped for garnish
  • ¼ lime
  • 1 cup cooked rice (basmati or brown)
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