Fish Curry – Delicious, nutritious and just the right amount of spice.

Fish Curry by The Muesli

This recipe is courtesy of our fabulous suppliers The Muesli . Healthy, tasty and fresh - what more could you ask for!

Serves 4

Ingredients

– 1 tbsp of coconut oil (8g)

– 1 large onion, thinly sliced (250g)

– 2 garlic cloves, crushed (5g)

– 1 large green chilli, finely chopped (50g)

– 2 tsp of ground turmeric

– 1 tsp of garramasala

– 6 cloves

– 2 tsp of ground coriander

– 1 bunch of fresh coriander, stems & roots finely chopped and leaves torn & reserved

– 8 kaffir lime leaves

– 1 1⁄2 cups of coconut milk (330g)

– 600g of firm white fish fillet cut into large chunks (we used flake here, but have used salmon in the past and it’s been

great!)

– 1/3 of a cup of water

– Coconut yoghurt and coconut flakes, to serve (optional)

Method

  • Heat the coconut oil in a heavy based ban.
  • Add the onion and cook for 5 mins then add garlic and chillies, cooking for another 2-3 minutes, until onion is translucent.
  • Crush 6 of the kaffir lime leaves in your hand to until the fragrance is strong. 4. Add the spices, salt and kaffir lime to the onion mix. Stir for 1 minute.
  • Add the coconut milk and water and bring to the boil before turning down to a simmer and allowing to cook for about 20 minutes or until the curry has reduced by half.
  • Add the coconut milk and water and bring to the boil before turning down to a simmer and allowing to cook for about 20 minutes or until the curry has reduced by half
  • Add the fish to the mix and simmer for 5 minutes or until the fish is flakey
  • Finely slice your remaining 2 kaffir lime leaves
  • Serve the fish curry with brown rice or quinoa, topped with the sliced kaffir lime, coriander leaves and a dollop of coconut yoghurt before sprinkling with coconut flakes

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