In our new series, we’re discovering the joys of the ocean waves!
We look for recipes using higher quality produce, substituting occasional ingredients to upgrade your nutrition.
Whilst Debbie can’t tailor the recipes on a blog to every individual’s conditions and body the way she does with her clients, she does hand-select the recipes based on healthy ingredients put together in the most inspiring ways. Inspiration is the best step towards embracing genuine nourishment!
You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.
Fish curry with tomatoes and tamarind
From Olive Magazine
onion 1, quartered
garlic 2 cloves, peeled
ginger 2 cm piece, peeled and roughly chopped
red chilli 1, roughly chopped
coriander a bunch, leaves separated from stems
black mustard seeds 1 tsp
curry leaves a small handful (optional)
turmeric ½ tsp
ground coriander 1 tsp
ground cumin 1 tsp
plum tomatoes 400g, diced
tamarind paste 2 tbsp
sustainable firm white fish (such as hake or pollack) 500g, skinned and cut into 4cm cubes
cooked basmati rice to serve
- Blend the onion, garlic, ginger, chilli and the coriander stems in a blender until it makes a paste. Heat 1 tbsp oil in a pan and fry the black mustard seeds and curry leaves until fragrant. Add the paste. Fry for 2 minutes then add the turmeric, coriander and cumin. Fry for 2 minutes more then add the tomatoes and the tamarind with 200ml of water until the tomatoes start to break down.
- Stir in the fish, cover and simmer for 5 minutes until cooked. Serve with rice.