This delicious fish curry has become a family favourite and is a good way to get the nutritious benefits of eating fish if you don't like the taste. My daughter thought the fish was chicken and couldn't believe it when we told her it was Cod!
Cod is a great source of omega 3 and also an excellent source of iodine which is an important nutrient for thyroid health, skin health, growth and development in children and cancer prevention.
Hope you enjoy this recipe as much as we do!
700g Cod loins
1 large onion
1tsp ground turmeric
inch of ginger
1 tbsp ground coriander
1/2 tsp hot chilli powder
One pot of coconut yoghurt (or one can of coconut cream)
1 tsp sea salt
Cut the fish into 1 1/2 inch pieces
Rub 1/4 teaspoon turmeric and 1/4 teaspoon of sea salt into the fish
Heat the olive oil over a medium heat and fry the onion and ginger until the onions are lightly browned
Add the coriander, rest of the turmeric, chilli powder and paprika. Switch to a low heat and fry for 1-2 minutes.
Add the yoghurt or coconut milk to the pan and change to a medium heat. Add the salt.
Add the cod loins. Cover the pan with a lid and cook for 2-3 minutes.
Serve with vegetables of your choice and cauliflower rice.
4 tbsp olive oil
Cut the cauliflower into florets. Put the florets into a food processor and whizz them up until rice consistency. (Roughly 30 seconds.)
Add 4 tbsp olive oil to medium size frying pan and warm on a medium heat.
Then add the cauliflower and cook gently for about 6 and 7 minutes, stirring frequently on a low heat.
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