Family Fish Curry

by Collette White | Feb 24, 2016

Good Morning friends! Happy Wednesday! I hope this finds you all well!

I am popping by today to share with you this Fish recipe I have made a few times now and every time it is devoured by us all – having 4 kids eat it all is a good sign! It is beautiful and tasty and a real comfort dish, but lovely and mild for the kids to enjoy the flavour without too much spice … by all means you can add a little chilli or cayenne pepper to it if you would prefer to add some ‘heat’ to it … I hope you enjoy it as much as we do!

Ingredients

1 tblspn oil of choice

1 large brown onion – diced

3 cloves garlic – grated

1 tspn mustard seeds

1 tspn cumin powder

1 tspn turmeric powder

¼ tspn salt

¼ tspn pepper

500g firm white fish – diced approx. 3cm x 3cm

½ small cauliflower – roughly diced

2 zucchini – thinly sliced

20 green beans – halved

400g coconut cream

400g tin chickpeas – drained and washed well

1 cup raw cashews

rice to serve – optional

Method

In a large fry pan or wok, on a high heat, place the oil, onion, garlic, mustard seeds, cumin, turmeric, salt and pepper and stir until the onion starts to soften and spices are lovely and fragrant.

Add the fish, cauliflower, beans and zucchini and cook for 5 minutes or until fish is almost cooked.

Add the coconut cream, chickpeas and cashews. Cook for a further 2 minutes or until heated through and the fish is thoroughly cooked.

Serve immediately with rice.

Serves 4-6