There is something really comforting about a fragrant curry on cold winters night, but when cooked with large amounts of ghee, butter, coconut milk and cream they can pack a hefty punch on your waistline. (Not ideal if you plan on following it up with a night on the lounge). Skip the takeaway and try this wonderfully tasty and satisfying turmeric curry, so easy to prepare it will be ready in under an hour. Your taste buds will be singing and your body happy because it is low in fat, salt & sugar as well as high in protein & fibre.
- 3 x barramundi fillets, skinned, sliced into small pieces
- 1x 400g can chickpeas
- 2 tsp ground coriander seeds
- 1 tsp turmeric, fresh, grated
- Cracked pepper
- 2 garlic cloves, roughly chopped
- 2 long green chillies, roughly chopped
- 1 x 4cm piece fresh ginger, sliced
- 2 tbls olive oil
- 2 brown onions
- 2/3 cup fish stock
- 2 kaffir lime leaves
- Juice ½ lemon
- 3 tsp fish sauce
- 2 x broccoli heads
- 2 cups snow peas
- 200g spinach leaves
- In a frying pan dry fry coriander, turmeric, pepper for 2-3 mins until fragrant. Tip into a small food processor add garlic, chillies and ginger and whiz into a paste.
- In a large frying pan, heat 2 tsp olive oil and cook fish fillets for a minute on each side, set aside.
- Heat remaining oil in frying pan, cook onion until soft. Then add spice paste and stir for another minute.
- Add stock, lime leaves, lemon juice and fish sauce to frying pan with ½ cup water, bring to the boil.
- Add fish fillets and chickpeas back into the pan, reduce heat and simmer for 10 minutes.
- While curry is cooking, blanch broccoli and snow peas with boiling water and place onto a serving plate.
- Serve curry on top of ½ cup brown basmati rice OR 1 cup cauliflower rice + green vegetables.