Wednesday 7 December 2016

Indy Power: Something fishy for an Indian curry

Published 06/11/2016 | 02:30

Indian Fish Curry
Indian Fish Curry
Step 1. Season fish
Step 2. Add spices
Step 3. Simmer
Fresh garlic: high levels of vitamin C and powerful antiviral, antibacterial and anti-fungal properties

Incredibly light and full of flavour, this Indian curry is the ultimate easy-to-make comfort dish.

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Indian Fish Curry

This is the easiest fish curry you'll ever make but you'd never know it by the taste. It's got so much flavour from the fresh ginger, chili and gorgeous spices and you can use whatever type of white fish you like. I love how it tastes so fresh and light but still oozes comfort.

Serves 4. Gluten-free, dairy-free & paleo-friendly

Ingredients

For the fish:

400g white fish

½ tsp turmeric

¼ tsp chili powder

For the curry:

120g cherry tomatoes

1 white onion

2 tbsp coconut oil

½ red chili, finely chopped

2 cloves garlic, minced

1 tsp fresh ginger, peeled and finely chopped

½ tsp chili powder

1 tsp turmeric

1 tsp garam masala

1 tsp ground cumin

1 medium courgette

500ml water

Method

Sprinkle the turmeric and chili powder evenly over the fish and set it aside. Roughly chop the cherry tomatoes and dice the onion. Add the coconut oil to a pot on medium heat and add in the tomatoes and onion. Cook for a few minutes until they start to soften. Add the chili, garlic and ginger to the pot.

Sprinkle in the spices and toss well. Cook, lowering the heat if necessary, until the tomatoes have burst and the onion is soft. Slice the courgette into thin half circles and add them to the pot, tossing well. Pour in the water and bring it to a simmer. Cook for about 10-15 minutes until thick.

While the curry is reducing, add a little coconut oil to a pan on medium heat and cook the fish for 2-3 minutes each side until lightly golden. When the curry is ready, add the fish, cooking until heated through.

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Step 1. Season fish

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Step 2. Add spices

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Step 3. Simmer

Spice things up with Cumin

I’ve talked a lot in the past about the fabulous properties of one of my favourite anti-inflammatory foods, turmeric, but cumin is another incredible spice that’s amazing for adding a boost of both flavour and health benefits to your recipes. It’s used in loads of Mexican, Middle Eastern and Indian dishes and it’s an absolute must-have for any spice rack.

The big freeze

I often get asked which of my recipes are suitable for freezing. Curries, like this one, are one of my favourite things to freeze. Often, the flavour even tastes better after freezing and you can easily double the amounts in the recipes to make extra for later. Sometimes I freeze them in portions for practical defrosting or you can freeze them in one big batch. Either way, take it out to defrost in the morning and then heat gently to a simmer until heated through.

Indy loves…

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Garlic. I use garlic in nearly all of my savoury recipes. It has high levels of vitamin C and powerful antiviral, antibacterial and anti-fungal properties that help to boost our immune system and combat infection, which is so important this time of year. It helps boost hydrogen sulphide production, which can aid in preventing a wide range of cancers. America’s National Cancer Institute found that eating just two teaspoons of garlic a day could significantly reduce prostate cancer risk. It’s also great for detoxing, because it activates the liver enzymes responsible for expelling toxins from the body.

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