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This speedy one pot curry is bursting with all of those delicious curry spices that we love, including our favourite anti-inflammatory turmeric and fennel! Dished up and on the table in 30 minutes, this is the perfect winter-warmer!

INGREDIENTS
4 cloves garlic, peeled and chopped.
1 5cm knob ginger, fresh, chopped.
1 tablespoon turmeric, ground.
2 teaspoons fennel seeds.
1 teaspoon coriander, ground.
1/4 teaspoon cumin, ground.
1 tablespoon curry powder.
1 long red chilli, seeds removed, chopped.
1 tablespoon fish sauce.
1/2 teaspoon sea salt.
1 tablespoon coconut oil.
1 red onion, finely chopped.
1 small bunch coriander, leaves removed and stems finely chopped.
400 ml full-fat coconut milk.
500 ml homemade chicken, fish or vegetable stock.
2 bunches broccolini, sliced in half lengthways.
600 g white fish fillets.
1 cup basmati rice.
Coriander leaves.
Extra chilli, fresh.
1 lime, sliced into wedges.

METHOD
1. First prepare the rice by placing it into a pot with 2 cups of boiling water, bring to the boil then reduce heat to low and leave to cook, covered until water has absorbed. Fluff with a fork to serve. Alternatively, use a rice cooker.

2. In a small food processor, make a paste with the garlic, ginger, turmeric, fennel seeds, coriander, cumin, curry powder, chilli, fish sauce, salt and 30ml hot water.

3. Heat coconut oil in a large pot over a medium heat, add in onion and coriander stems and sauté for 5 minutes until fragrant. Add in the paste and cook for 5 minutes, until fragrant, then pour in the coconut milk and stock. Cover and bring to the boil.

4. Reduce the heat to low and carefully place the fish pieces and broccolini into the liquid. Leave to simmer on low, uncovered for 7–10 minutes, or until fish is cooked through. This will vary depending on the thickness of your fish.

5. Serve with a scoop of rice and top with coriander leaves, chilli, and a squeeze of lime.

Note
This recipe works best with homemade stock, as you get the gut healing and anti- inflammatory benefits! If you don’t have any, use a good quality store-bought stock.

I you like it spicy, don’t worry about removing the seeds of the chilli, just add the whole chilli into the paste. Recipe by Olivia Kaplan

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