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Fish Curry

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Course Lunch/Dinners
Servings 2

Ingredients
  

  • 250g (8.8 oz.) ling (option: other firm white-fleshed fish) cleaned and cut into medium pieces
  • 1/4 cup (25g/0.9 oz.) unsweetened desiccated (shredded) coconut
  • 1 large onion, peeled and chopped
  • 2 cloves of garlic, chopped
  • 1/2 tbsp. coriander seeds
  • 3/4 tsp. turmeric
  • 1 fresh red chilli, finely chopped
  • 1 large red capsicum (bell pepper), in larger pieces
  • Extra virgin coconut oil, for cooking
  • Pink Himalayan salt, as required
  • Water, to cover fish

To serve

  • 3/4 cup of brown rice, cooked (or 1/3 uncooked)

Instructions
 

  • Cook the rice according to packet instructions.
  • Meanwhile, add the coconut, chilli, coriander, turmeric, garlic and onion to a food processor and blend until smooth.
  • Pour the mixture into a frying pan.
  • Add 1 cup of water and bring to a boil on medium heat.
  • Add the fish carefully and add salt to taste. There should be enough water in the mixture so that the fish is well immersed in it. If not add some more.
  • Stir occasionally, but ensure you don’t break the fish pieces.
  • After a few minutes, add the capsicum.
  • Cook until the curry sauce has been reduced or until the fish is cooked through.
  • Serve with some brown rice
Keyword Plant Based for Meat Eaters