This fish curry is perfect for that wintery day! It is delicious, easy to make, low in calories and healthy! What more could you ask for! I have substituted a tablespoon of coconut instead of coconut milk so the flavour isn't compromised but the calories are slashed! The nutritional information and calories are base on 4 large servings but you can stretch it out to 6 servings at a measly 247 calories per serve
- 1/2 cup desiccated organic coconut
- 1 tablespoon coconut butter
- 1 red onion chopped
- 1 tablespoon ghee
- 2 large tomatoes diced
- 1½ cups homemade stock
- 700 grams fish fillets cubed
- 2 red large chillies
- 3cm ginger peeled and chopped
- 4 garlic cloves
- 1 bunch coriander including roots
- 2 capsicums preferably organic
- 2 zucchinis preferably organic
- 2 teaspoons fennel seeds
- 1 teaspoon ground cumin
- 2 teaspoons Chinese 5 spice
- 1 tablespoon brown mustard seeds
- 1 tablespoon turmeric
- 1 tablespoon Indian curry powder
- 2 teaspoons cinnamon
- 2 teaspoons cardamom
- In a small food processor, make a paste with the garlic, ginger, spices, curry powder, coriander stems, salt and 30ml hot filtered water.
- Heat ghee in a large pot over a medium heat, add in onion and sauté for 5 minutes until translucent. Add in the paste and cook for 5 minutes, until fragrant.
- Add the tomatoes, stirring, until the tomatoes begin to release their juices, about 1-2 minutes. Pour in 1 1/2 cups (12 fl.oz./375 ml) stock and deglaze and stir through. Add coconut butter and 500mils filtered water. Cover and bring to the boil.
- Reduce heat and simmer for a further 15 minutes on low heat with the lid on.
- Add capsicum and zucchini, cook a further 10 minutes.
- Add fish. Cook for a further 7-10 minutes or until the fish is opaque.
Nutritional Information based on 4 large servings.
However, you could stretch it out to 6 servings at a measly 247 calories for each serve