Mild curries that the whole family can enjoy are always handy and this one won’t disappoint. Serve it with sautéed Asian greens and jasmine rice or quinoa.
Serves: 3–4
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Servings
3-4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp coconut oil
- 40g butter
- 6 spring onions, finely chopped
- 1 tsp mild curry powder
- ½ tsp coriander seeds, crushed with flat of knife to break open
- 3cm fresh ginger, peeled and minced or finely chopped
- 1 stalk lemongrass, white inner bulb only, minced or finely chopped
- 1 tsp onion powder (optional)
- 600g white-fleshed fish (flathead or snapper for “fall-apart” texture or blue-eye or ling for firmer “chunky” texture)
- ½ tsp sea salt
- 1 clove garlic, finely chopped
- 1 × 400mL tin coconut milk
- ½ lime
Method
- Heat oil and butter over medium heat. Add white parts of spring onions, curry powder, coriander seed, ginger, minced lemongrass and onion powder and fry for 1-2 mins.
- Salt fish, add to pan and scatter garlic over. Turn after 1-2 mins.
- Add 1½ cups of coconut milk and scatter most of green chopped spring onion in. Squeeze in lime juice.
- Bring to simmer for 8-9 mins until fillets can be flaked apart (test with one rather than breaking them all up).
- Serve over a bed of whatever you like — cauliflower rice, zoodles, rice noodles, rice and zucchini.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
