Meals like this are the best kind I find – one pot only. Lots of fresh vegetables, so much flavour, just wholesome and delicious. This recipe is essentially a light coconut vegetable curry on top of which I poached some white fish. If you love thai – style fish curries then you must try this. 

Ingredients

  • White flesh fish (eg. snapper, flake)
  • 1 tin of chopped tomatoes
  • 1 small tin of coconut milk
  • 1-2 cloves garlic
  • 2 tsp. mustard seeds
  • Fresh grated ginger (~ 2 tsp.)
  • Dry chilli flakes (or fresh chilli)
  • ~ 2 tsp. turmeric powder
  • 1 tsp. (or more) of cumin
  • 1 tsp. (or more) of curry powder
  • 1 cup chopped root vegetables (I used pumpkin and carrot, but you could also add sweet potato, parsnip)
  • 2 cups other vegetables (I used broccoli, zucchini, capsicum and silverbeet, but you could also use cauliflower, peas, snow peas.. so many lovely vegetables to use)
  • The juice of 2 limes or 1 lemon
  • Salt and pepper
  • Fresh coriander for serving

To make:

In a medium saucepan/pot, add a splash of olive oil, chopped or crushed garlic and mustard seeds and sauté on low heat for a few mins. The garlic should become a little translucent. Then add all other spices, root vegetables then stir and fry for another minute (but don’t let the spices burn). Then add your tin of tomatoes, a splash of water and simmer. You may like to cook some rice at this point, such that you have rice ready when your curry is ready.

Once the pumpkin and carrot (or other root vegetables) begin to soften, add your other vegetables (which don’t take as long to cook). At this point I add a little more water and allow all the vegetables to simmer for a few minutes. Then pour in your coconut milk, add salt and pepper and taste the curry broth and season more if required. Ensure the curry is simmering on low (not bubbling like mad) and then place your fish on top such that it poaches. Fish doesn’t take long at all to cook, in fact it will continue to cook once the heat is turned off too, so it only needs a few minutes of simmering (depending on the thickness of the fish of course). Once the fish is cooked, turn the heat off and add some fresh lime juice.

To serve, add rice to a bowl then top with broth, vegetables and fish, followed by fresh coriander. Delish!

 

 

 

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