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
Prep Time15mins
Cook Time50mins
Course: Main Course
Cuisine: Indian
Keyword: Curry, Fish
Servings: 4
Calories: 371kcal
Ingredients
1/2cupdesiccated organic coconut
1tablespooncoconut butter
1red onionchopped
1tablespoonghee
2largetomatoesdiced
1½cupshomemade stock
700gramsfish filletscubed
2redlarge chillies
3cmgingerpeeled and chopped
4garlic cloves
1bunch coriander including roots
2capsicumspreferably organic
2zucchinispreferably organic
SPICES
2teaspoonsfennel seeds
1teaspoon ground cumin
2teaspoonsChinese 5 spice
1tablespoon brown mustard seeds
1tablespoonturmeric
1tablespoonIndian curry powder
2teaspoonscinnamon
2teaspoonscardamom
Instructions
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.
Notes
Nutritional Information based on 4 large servings. However, you could stretch it out to 6 servings at a measly 247 calories for each serve