This flavoursome fish dish is perfect for feeding a waiting crowd of hungry mouths.
Serves: 4
=R1=
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 750g white fish fillets, roughly chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- Celtic sea salt, to taste
- Zest & juice 1 lime
- 50g ghee
- 1 onion, finely chopped
- 4 green chillies, seeded & finely chopped
- 4 garlic cloves, crushed
- 2.5cm piece ginger, peeled & finely grated
- ¼ tsp ground cardamom
- 10 curry leaves
- 1 tsp asafoetida
- 250mL rice milk
- 250mL fish or chicken stock
- Freshly cracked black pepper, to serve
- Cooked brown rice, to serve
Method
- Place fish in bowl and sprinkle over turmeric, cumin and a little salt. Add lime zest and pour over lime juice. Cover and refrigerate for 1 hour.
- Heat ghee in a large frypan over medium heat, then add onion and cook for 3–4 mins or until translucent. Add chilli, garlic and ginger, and cook for 2 mins. Stir through cardamom, curry leaves and asafoetida, then add milk and stock.
- Bring to the boil, then reduce heat to low–medium and simmer, covered, for 10 mins.
- Reduce heat to low, add drained fish fillets and cook gently for 5 mins or until just cooked.
- Season with salt and pepper, and serve on brown rice.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
