Fish & vegetable coconut curry
One night I had planned to make the chickpea curry I saw on Scandi Foodie’s blog however I left the recipe at work (and I didn’t have internet at home at the time) so I had to put my thinking cap on to try and remember the ingredients for this recipe. Then I realised that I actually didn’t have any chickpeas. But a couple of weeks earlier I had made a variation of the cauliflower curry recipe also on Scandi Foodie’s blog so I decided to do another variation on this recipe – luckily I did have cauliflower! That day I had purchased a piece of fish from the supermarket and decided that this would work well with the cauliflower.
I started off with the core ingredients, cauliflower (which actually happened to be a frozen mix of cauliflower, broccoli and carrot), fish and coconut cream and then added spices to taste.
Both versions of my cauliflower curry turned out really well – they were flavourfull and wholesome, perfect for winter dinners.
So I will attempt to write out a recipe but I suggest you just do what I did and add what you have in the cupboard at the time and play around with different spices to taste!
Ingredients (serves 1)
- Coconut cream/milk (start with 1/4 tin and add more as required
- Vegetables (I used a frozen vegetable mix of broccoli, cauliflower and carrot and spinach leaves)
- Fish or chicken (or neither if you want it vegan)
- Sprinkle of ground ginger, cumin and coriander seed and a pinch of chilli flakes
- Raw almonds
- Sesame seeds
- Lemon juice
- Salt & pepper
- Fry fish/chicken until just cooked – put aside
- Place coconut cream, vegetables (excluding the spinach leaves), spices, salt & pepper and lemon juice (just a squeeze) in a pan and cook on low until vegetables are almost cooked
- Add fish/chicken and spinach leaves. Cook until spinach leaves have wilted and the fish/chicken is cooked through
- Serve sprinkled with broken up almonds and sesame seeds
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