• Michelle

Poached fish and vegetable curry

This is a lovely little curry, quick and easy to prepare, nutritious and very light and delicious. I used mine as filling in the red lentil crepes we made in the post next door, but also very good with rice or naans or Dahl.


MMMM! I ate two and a half. I may not need to eat for a month now, I am so full!


Ingredients.


1 teaspoon olive oil

1/8 brown onion, minced finely

1/2 carrot, quartered and sliced

1 stick celery, sliced

3 fat or 6 regular sized cloves of garlic, peeled and cut in half (we are not using this as a flavouring today, we are using it as a vegetable)

1 medium sized potato, unpeeled, cut into 1cm cubes

About the same amount of sweet potato, peeled and cut into similar size

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon mild curry powder

1 1/2 cups water

zest of one lemon, juice of half

100g or one small fillet mild white fish (I used basa)

1/3 cup coconut cream

1 tablespoon natural yogurt (I used coconut, just make sure it has not been sweetened)

Handful shredded spinach

Pinch salt


Pop the oil into a medium pot with the onion and sauté until the onion is translucent, add the rest of the veg, saute for about two minutes until everything is brightly coloured and smelling wonderful, tip in the spices, give it all a good stir around and then add the water, lemon zest and juice. Bring to the boil, turn the heat down a little and simmer for twenty minutes or until the veg is tender, ask the carrots, if they are tender, everything else will be.


Push the veg to the sides of the pot and put your fish in, push it down so that it is covered in liquid, poach until it is white and flakes in half when you lift it out of the liquid.


Pop a colander over a large bowl and tip the fish and vegetable mix into it. Return the strained liquid to the pot and stir in the coconut cream, boil very rapidly until it reduces and thickens, stir in the yogurt, salt and fish and vegetable mixture, bring back to the boil, turn off the heat, stir in the shredded spinach and you are good to go! What are you going to pair it with?


This is what I did with mine. I used it as a filling for the red lentil crepes in the post next door, and it was DELICIOUS!





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