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

2014-09-12 16:34:44

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

1/2 tsp ground coriander seed
1/2 tsp ground cumin seed
1/2 tsp mustard seed
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
salt/pepper
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

Instructions

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.

Notes

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.

By Louise

Loula Natural https://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.

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!

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

2014-09-06 17:47:12

This is a delicious meal that fills the house with rich aromas and is filling and nourishing. The kids love it too!