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.
1tsp dried turmeric or thumb nail size fresh turmeric root
thumbnail size fresh ginger
thumbnail size fresh galangal
thumbnail size fresh lemongrass
3 cloves garlic
3 curry leaves
1 tbsp coconut oil
Juice of one lime
2 tbsp coconut sugar
can coconut milk
2 small shallots
1 small red chillies
800g fish (I use Ling Fillet but any firm fish or salmon would be nice)
3 parsnips for the rice
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.
Cube the fish
Add the fish and paste to a bowl and mix well. Cover and leave to marinate for an hour (overnight is best)
Add coconut oil to a hot pan and add marinaded fish and fry until spices are fragrant.
Add coconut milk sugar to taste. Allow to simmer.
Add some vegetables (this time I added aubergine and baby corn but anything would work well)
Allow to simmer until vegetables are cooked
Serve with rice and green vegetables. I use parsnip rice.
I have also used beef and chicken with the exact same method.
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.
Getting organised for the impending birth of my son, I wanted to go over my snacks list to make sure I have them here if I want them. It occurred to me that they are great snacks for anyone and for all the family. What else would you add, or have you used?
Labour and post labour Snack Ideas: (for him and her!)
Banana smoothie (all my smoothie recipes are here): banana, oat milk, mango, Pumpkin seed protein powder, nut butter and cinnamon (can also be frozen like an ice-lolly or in drinks bottles to thaw on route.) A common breakfast in our house.
Vegetable crisps. Homemade in the dehydrator or use a peeler to get nice thin layers and bake in the oven till crispy with a little olive oil or coconut oil.
Iced raspberry leaf, nettle and peppermint tea with lemon and honey to taste. (of course can be hot too or made into ice cubes) Can also use tulsi tea. (holy basil) can chill you out during labour. Also can add rescue remedy.
HIGH PROTEIN SUGAR FREE ENERGY BAR
• 250g desiccated coconut
• 200g ground almonds (can use pumpkin seed protein power for allergies)
• 100g sesame seeds
• 1 tsp of cinnamon
• approx 14 dried pitted dates, chopped
• 2 eggs (can use egg replacement for allergies)
• 2 tbs pure organic coconut oil, which is solid at room temperature.
Melt coconut oil over very low heat until it is liquid. Do not cook or
Chop dates and mix together with dry ingredients (coconut, ground
almonds, sesame seeds), and cinnamon.
Add 2 beaten eggs and mix till mixture is moist.
Pour in melted coconut oil and mix with fork or hands
Spread into a shallow tin lined with baking parchment.
Bake in a moderate oven (gas mark 4) for 30 minutes. Remove when top
Cut into slices while still warm and soft.