DoRecipes

Recipe Inspiration: a completely delicious fish curry from Cooking Them Healthy

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Our favourite family recipe website, Cooking Them Healthy, has relaunched today. A one-stop shop of utterly delicious (and completely nutritious) recipes, nutritional advice, info on everything from ‘how much should my child be eating’ to how to stock a freezer, it’s provided us with a lot of ‘what the hell do I cook today?’ inspiration. To celebrate, Georgie and Jo (CTH’s chef and nutritionist) have created a ridiculously good fish curry, which is as perfect for children as it is for dinner parties. Enjoy!

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“This is such an easy, yet interesting dinner to make in next to no time. It is rich and creamy with a delicious spiced coconut broth. Fish is a fantastic source of lean protein, and salmon provides a welcome boost of Omega 3 fats. Children love the gentle spices, which are packed with antioxidants. This dish can easily be served as a dinner party dish for adults to enjoy, just add a sprinkle of chopped coriander before serving or for a digestive hit a drizzle of kefir cream.”

INGREDIENTS

Serves 4

4-500g Fish – such as cod, haddock and salmon – cut into mouth sized pieces

8-10 frozen king size prawns

1 red onion, finely sliced

1 x can Coconut Milk (approx 400ml)

2 teaspoons curry Powder

1 teaspoon cumin

1 teaspoon turmeric

2 large handfuls spinach

2 handfuls of any green veg such as asparagus tips, green beans, sugar snaps, mange tout etc.

 Method

1. Place a wok or large saucepan onto the hob, add a large knob of coconut oil and melt at a medium heat. Add in the onions and sweat gently until soft.

2. Next add in the spices and cook out for a few seconds before adding in the coconut milk and stirring all the spices through.

3. When the mixture is bubbling, gently add in the chunks of fish & frozen prawns to poach in the coconut milk. Cook the fish for 4-5 minutes until cooked through. The prawns should have turned from their dull grey colour to a vibrant pink.

4. Finally stir in the green vegetables and spinach and allow both to wilt and cook for a further few minutes.

5. Serve with a bowl of fluffy basmati rice to soak up the delicious coconut curry sauce.

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