Friday Fish Curry

Friday Fish Curry Loula Natural

Friday Fish Curry

My dad loves his fish on Friday. We love fish once a week and so friday is as good a day as any! I try to mix up what we have and I absolutely love all kinds of asian food so this hybrid joins all the flavours I love the most.

I serve ours with parsnip rice and green veg like stir fried kale, bok choi or broccoli. You can adjust the heat or leave out the chillies all together if you are not keen on spice. Our kids like a little spice so I try to minimise it so they can eat with us.

Friday Fish Curry
This Thai/Indian hybrid satisfies my taste buds. The thai lemongrass and ginger with the more indian mustard seeds and turmeric makes this curry light, fresh and with a comforting heat.
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Ingredients
  1. 1/2 tsp ground coriander seed
  2. 1/2 tsp ground cumin seed
  3. 1/2 tsp mustard seed
  4. 1tsp dried turmeric or thumb nail size fresh turmeric root
  5. thumbnail size fresh ginger
  6. thumbnail size fresh galangal
  7. thumbnail size fresh lemongrass
  8. 3 cloves garlic
  9. 3 curry leaves
  10. salt/pepper
  11. 1 tbsp coconut oil
  12. Juice of one lime
  13. 2 tbsp coconut sugar
  14. can coconut milk
  15. 2 small shallots
  16. 1 small red chillies
  17. 800g fish (I use Ling Fillet but any firm fish or salmon would be nice)
  18. 3 parsnips for the rice
Instructions
  1. In a food processor add the shallots, red chillies, salt, pepper, 3 curry leaves, garlic, lemongrass, ginger, galangal, turmeric, mustard seed, coriander seed and cumin seed. blend until almost paste like- add the coconut oil.
  2. Cube the fish
  3. Add the fish and paste to a bowl and mix well. Cover and leave to marinate for an hour (overnight is best)
  4. Add coconut oil to a hot pan and add marinaded fish and fry until spices are fragrant.
  5. Add coconut milk sugar to taste. Allow to simmer.
  6. Add some vegetables (this time I added aubergine and baby corn but anything would work well)
  7. Allow to simmer until vegetables are cooked
  8. Serve with rice and green vegetables. I use parsnip rice.
Notes
  1. I have also used beef and chicken with the exact same method.
  2. This recipe works beautifully in the slow cooker too. Just add it to the slow cooker with the vegetables and cook on low for 4 hours.
Loula Natural http://loulanatural.com/
I also use exactly the same recipe with chicken and beef too. With the beef I use brisket as it is lovely slow cooked (see my beef bourguignon recipe). Add the marinaded beef to the slow cooker and when there is 2 hours left on the cooking time- add the coconut milk and extra vegetables.

Friday Fish Curry Loula Natural pin

Slow Cooked Beef Bourguignon

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I absolutely love my slow cooker. I bought my first one just before my daughter was born because I thought that throwing things into one and leaving it and dinner is served when you need it. My first one cracked and I felt like I was without my right hand for the week it took me to replace it! This is the one I have now but they all do the job! I prefer the ones with the ceramic pots.

I use it for soooooo many things and it is one everyday for either my stock, stewing apples, making pumpkin and porridge when it is cold, cottage pie, its the only lasagna  (and my squash lasagna), stews and whole chickens are super simple and never ever dry and bland!

Modern Updates of the Classics Loula Natural

This is one of my favourite adaptations of a classic. This recipe calls for flour which I adapted to use coconut flour. The secret to this is to use a decent red wine- one you would want to drink with the meal! My dad loves his wine and so we have a great number to choose from (two wine fridges and then some). 

Slow Cooked Beef Bourguignon
This is a delicious meal that fills the house with rich aromas and is filling and nourishing. The kids love it too!
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Ingredients
  1. 800g Beef Brisket cubed
  2. 500mls Red Wine- Burgundy is preferable
  3. 1 onion chopped
  4. 3-4 cloves of garlic
  5. 2 carrots cut up
  6. 1-2 stalks of celery sliced
  7. 1-2 tbs coconut flour
  8. 1/2 tsp turmeric
  9. 1/2 tsp ground cumin
  10. 1 tsp herbs de provence
  11. salt and pepper
  12. 1-2 tbsp olive oil/butter/ghee or coconut oil (your choice)
Instructions
  1. Pre- heat slow cooker if necessary
  2. Heat oil in a pan and add onions and garlic
  3. Brown meat, add flour- stir well so evenly covered
  4. Add all of the rest of the ingredients
  5. Add to the slow cooker and cook on low for 8-10 hours or high for 6-7 hours
Notes
  1. I serve my stews with steamed green veg finished with a knob of butter and parsnip rice or sweet potato mash
Adapted from Supercooks Beef Bourguignon
Adapted from Supercooks Beef Bourguignon
Loula Natural http://loulanatural.com/

 

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