Healthy Fish Curry
Fish curry is one of our favourite meals! It’s very easy, packed with healthy fats and nutrients and the warming spices in this curry are supportive to the digestive system. You can essentially use any fish, preferably wild caught. Woolies/Coles will often have a nice white fish that is wild caught that works well with this. We have also used salmon and barramundi and it has turned out beautifully. If you’re not a fish eater, try with chicken (you’ll just need to cook longer until the chicken is cooked through). We have also made this with chickpeas for vegetarians and it was amazing! Feel free to add extra veggies, just add some more coconut milk to compensate.
Serves: 4-5
Ingredients:
1 tbsp butter, ghee or coconut oil
1 onion, diced
2 cloves garlic, crushed
- 1 tbsp ginger (fresh is nice, but you can use powder for ease)
- 2-3 fresh tomatoes, diced
- 2 tsp ground cumin
- 1 tsp coriander
- 1 tsp turmeric
- Black pepper
- Chili flakes to taste
- 1 tsp sea salt
- 400 ml coconut milk/ cream
- 500 g fish of your choice, cut into 2cm cubes
- 1 red capsicum sliced
- Handful of green beans, trimmed and halved
- Handful of fresh coriander to serve
- Lime
Instructions:
- In a pan over medium heat, heat the butter/ghee/oil. Add the onions, garlic and ginger until starting to soften but not brown
- Add the tomatoes, cumin, coriander, black pepper, chili flakes and sea salt. Cook for about 1-2 minutes until fragrant
- Add the coconut milk and bring to a simmer for 2-3 minutes
- Add fish, capsicum and beans, cook for about 3-5 minutes or until cooked through.
- Garnish with coriander leaves and lime
- Serve with rice or cauliflower rice
This recipe was modified from www.wellnourished.com.au. The author has some amazing healthy yet simple and quick recipes, she is definitely worth checking out!
