(sugar free, dairy free, egg free, gluten free)
Curries are an absolute staple in our house hold. And this is an extremely fast one! I love them because they're warming, comforting and packed full of flavour. And my husband is a mad fisherman, so guess what kind of curries we have more often than not? As with all of my recipes, this is totally flexible. You can add as many vegetables as you like to fill it out (just make sure the veg is almost cooked when you add the fish). Every time I make this it's different, so this is just what I put in the pot last time...
3 garlic cloves
2 spring onions
2cm grated ginger (a nice thick chunk)
4 kaffir lime leaves (if you have them... we have a tree so I always throw some in!)
3 fish fillets
1 handful of baby spinach
1 tomato diced
1 tin coconut milk
salt & pepper
lime juice to taste
parsley & coriander
Fry garlic, onions, ginger and lime leaves in a little coconut oil until fragrant (1-2 mins). Add the fish and turn to low (I use 3 on an induction cook top). Put the lid on and cook for 5 mins. Throw in the spinach, tomato, coconut milk, salt & pepper and warm through. Check that the fish is done, and then serve with rice, a squeeze of lime juice and the parsley & coriander.