Fish is such an undervalued food by most people and a lot of clients I see do not include enough of it in their diets. I know it can be expensive and a lot of people are not keen on the 'fishy' smell or texture but I find this curry always tend to win people over. The aromatics and flavour of the curry totally outweigh any 'fishiness' and any kind of white fish works well so you can select from your budget.
Fish is a great source of protein and the oily kinds are a great source of omega-3 fatty acids. It is always best to source sustainably caught Australian fish and a simple question to your local fish shop about where their fish comes from and how it's fed can quickly identify the best places to shop. Note: Salmon, ocean trout and rainbow trout that says wild is likely frozen and imported because they are not available wild from Australia. The best kind is from Tasmania where they are still kept contained but are fed naturally. You really do get what you pay for with fish so I recommend spending the extra dollars but being conservative with your portion sizes as we only need a palm size serving after all.
You can add any vegetables you like to this dish and you can serve it with roasted cauliflower, cauliflower rice, brown rice or quinoa.
700g white fish fillets, cut into 2.5cm cubes
1 tablespoon brown mustard seeds
¼ cup dried curry leaves
1 onion, diced
2.5cm piece of ginger, grated
1 teaspoon ground turmeric
1 tablespoon curry powder
2 long green chillies, sliced
400ml coconut milk
1.5 cups of fish/chicken/veg stock
1 cup cherry tomatoes, halved
4 large handfuls of spinach leaves
2 large handfuls of green beans, sliced into 3cm lengths
Coriander and yoghurt to serve
Add some coconut oil to a pan on medium heat and add the mustard seeds and curry leaves for 1 minute (or until mustard seeds start to pop). Add the onion and ginger and cook for 3-4minutes. Add the turmeric, curry powder and chilli and stir fir another 1-2 minutes.
Add the coconut milk, stock, cherry tomatoes and green beans. Bring to the boil and then reduce and simmer on low for 10minutes. Add the fish, 2 tablespoons of lime juice and the spinach and simmer for 2 minutes or until the fish is just cooked.