Fragrant (Immune Boosting) Fish Curry

June 4, 2014

As with most curries, this recipe is wonderfully nourishing for the Winter months. It’s full of good fats, spices and herbs along with citrus from the lime that is especially good for our immune systems. The vegetables add for extra nourishment and comfort. It’s a wonderful meal, is nice and easy to pull together and comes courtesy of the amazing Jude Blereau. Make it your own by adding in your families favourite vegetables and hopefully if you have children they’ll enjoy it as much as you do, (perhaps just leave out the chilli).

Preparation: 10 minutes

Cooking: 15 – 20 minutes

Serves: 4

Fragrant (Immune Boosting) Fish Curry

Ingredients:

1 Tbsp coconut oil
1 small onion finely sliced
3cm piece ginger grated
2 cloves of garlic finely chopped or minced
1 Tbsp mild curry powder
1 tsp turmeric
450g (or 1 BPA free can) coconut milk
3 kaffir lime leaves (optional)
1 red chilli – deseeded and halved (optional)
2 carrots thickly sliced or how your family desires
300g pumpkin roughly cut into 2 cm cubes
100g sweet potato roughly cut into 2cm cubes
zest of a lime
Juice of 1 juicy lime
handful of seasonal greens e.g. english spinach, silver beet or Kale
10 snow peas
300g firm fish, cut into bite sized chunks
A handful of coriander

Directions:

Melt the coconut oil in a large pan
Saute the onion, garlic and ginger over a gentle heat until just softened or about 5 minutes
Stir in the curry powder and turmeric and heat for another 2 minutes
Add in the coconut milk, chilli (if using), carrot, pumpkin and sweet potato.
Cover and gently simmer for 15 – 20 minutes or until the vegetables are just soft and still a bit firm.
Add in the lime, fish, snow peas and seasonal greens
Cover and cook for a further 5 minutes or until the fish is cooked through.
Stir in the coriander and serve with cauliflower rice, quinoa or a basmati rice

The inspiration for this recipe is from wonderful Jude Blereau’s book, ‘Coming home to eat – whole food for the family’

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