Today is a little bit humid. It’s warm, warm enough for shorts and a singlet. But it rained a little while ago.
I’ve been craving coconut milk or cream. I wanted to have a coconut chia pudding for breakfast this morning, but didn’t get myself sorted early enough last night to make it. That recipe will come another day. So I satisfied my coconut cream/milk craving, while using left over fish from last nights dinner, and whipped up this simple fish curry.
I didn’t have all of the ingredients, but it turned out perfectly fine. And as I sit here with my empty bowl beside me, I feel like I could be in some tropical location. Most likely Bali, Malaysia or Thailand. Somewhere with humidity, coconuts and fish.
I will give you the recipe I used, as well as the other ingredients I didn’t have on hand.
Ingredients
- 4 white fish fillets (I used Coorong Mullet, because that’s what we had)
- 1 can coconut cream
- 1 tsp garlic
- 1 tsp ginger
- 1/2 tsp chilli
- 1/2 tsp turmeric (I used a full teaspoon. Turmeric is SO good for you)
- 1 finely chopped onion
- 2 tsp coconut oil for frying
Optional (ingredients I didn’t have)
- 1 1/2 cups of fish stock
- 2 stalks of lemon grass
- Splash of fish sauce
- Finely sliced spring onions
What to do:
- Heat coconut oil in pan
- Add crushed ginger and garlic, and sliced onion
- Once cooked through, add chilli and turmeric
- Pour in can of coconut cream and fish stock if you are using it. (As I didn’t have the fish stock, I used Bragg’s Nutritional Yeast with a little bit of water). Add stalks of lemon grass
- Bring to the boil and simmer until it has thickened
- Add fish fillets
- Stir until fish is cooked through
- Remove lemon grass and discard. Place fish on bed of rice
- If you have fish sauce and spring onions, add at this point, stir and then pour sauce over fish and bed of rice
- Serve with steamed greens or just on it’s own!
Sorry I didn’t get a before photo. I ate it too quick!
