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:

  1. Blend garlic, ginger, turmeric, fennel, coriander, cumin, curry powder, chilli, tamari, salt and 30ml hot water to make paste

  2. Heat coconut oil in a large pan. Add onion and coriander stems and sauté for 5 minutes.

  3. Add paste and cook for 5 mins.

  4. Add coconut milk and stock and bring to boil.

  5. Reduce heat to low and add fish and broccolini. Simmer on low for 7-10mins.

  6. Serve with rice, coriander, chilli and lime.

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