Coconut Fish Curry

A Light and Healthy Curry Dish Made Easy

As a child, I always shied away from traditional curry dishes my Aunties and mother made. I enjoyed the flavor but could never get my tongue nor stomach to enjoy the food in the way I wanted to. I wasn’t a picky eater but complex and hot spices didn’t agree with me.

It wasn’t until I had moved away from home and spent nights, homesick in Indian restaurants crying over chai and curry that I began to grow a tolerance and love for hot dishes. Neverthemore, I prefer a food that is tamer (in comparison to that of my family's recipes) and have learned to tailor traditional favorites to fit my health and flavor preferences.

So I leave you with this very simple Coconut Curry recipe that can be substituted with any protein (chicken or vegan - whatever you prefer.) I hope it warms your stomachs and your hearts as much as it did mine!

Ingredients:

• 1 lemon

• 2 limes

• Fresh Thai Basil

• Fresh Cilantro

• Coconut oil

• Coconut cream

• Red bell pepper

• Cabbage

• Zucchini

• Carrots

• Garlic Paste

• Ginger Paste

• Fish (or protein of choice)

• Jasmine Rice

• Pink Himalayan Salt & Black Pepper

• Chili flakes, chili powder, turmeric, cardamom, cinnamon, ginger powder, crushed coriander seeds, cumin, and sweet paprika powder.

Method:

1. Marinate your fish in fresh juice from half a lemon and 1 lime, as well as all your spices (excluding the chili flakes) and set aside.

2. In a wok, shallow fry the fish in coconut oil and set to rest. The same can be done for tofu, however if you’re using a different meat (beef or chicken) I would recommend sauteing with onions over frying.

3. Drain your oil and lightly saute your chopped vegetables. Begin with the carrots, as they take a little longer than the other veggies to cook. Then add the rest of your vegetables, and garlic/ginger pastes.

4. Season your veggies with all your listed spices, and this time - your chili flakes as well!

5. Once the vegetables are fully cooked, add your fresh basil coconut cream and let simmer.

6. After a few minutes, add the remaining juice from your half lemon and whole lime.

7. Finely chop some cilantro (leaving a few whole leaves for garnishing at the end) and stir into your coconut curry.

8. Plate your fried fish atop some jasmine rice, and ladle your curry mixture and veggies over the fish.

9. Garnish with cilantro and serve!