Photo by: Ella Martin
Turmeric Fish Curry
Ingredients:
4 cloves garlic, peeled and chopped
1.5cm knob ginger, fresh, chopped
1 tablespoon turmeric, ground
2 teaspoons fennel seeds
1 teaspoon coriander, ground
¼ teaspoon cumin, ground
1 tablespoon curry powder
1 long red chilli, seeds removed, chopped
1 tablespoon tamari
½ teaspoon sea salt
1 tablespoon coconut oil
1 red onion, finely chopped
1 small bunch coriander, leaves removed and stems finely chopped
400ml coconut milk
500ml chicken, fish or vegetable stock
2 bunches broccolini, chopped into bite-sized lengths
600g white fish fillets, diced into 2 cm cubes
Method:
Blend garlic, ginger, turmeric, fennel, coriander, cumin, curry powder, chilli, tamari, salt and 30ml hot water to make paste
Heat coconut oil in a large pan. Add onion and coriander stems and sauté for 5 minutes.
Add paste and cook for 5 mins.
Add coconut milk and stock and bring to boil.
Reduce heat to low and add fish and broccolini. Simmer on low for 7-10mins.
Serve with rice, coriander, chilli and lime.