Stephanie Achar recipe: coconut fish curry

COCONUT FISH CURRY

Stephanie says: 'I have been craving warming, healthy and nourishing food all winter, so I came up with this recipe. It looks amazing, bursts with Indian flavors and is a treat to your body. I love when comfort food is packed with nutrients and leaves you feeling energised. The bright yellow colour comes from curcuminoids in turmeric, which have anti-inflammatory properties that are beneficial to your health.'

INGREDIENTS

Serves 4

For the marinade:

3 tbsp coconut oil

4 tbsp ginger purée

2 tsp crushed fennel seeds

2 tsp ground turmeric

For the fish:

2 tbsp coconut oil

1 tbsp mustard seeds

2 onions, sliced

1 monkfish tail, or cod or halibut, cut into pieces

2 cups organic coconut milk

2 red chillies, deseeded and sliced

Sea salt and ground black pepper

Fresh coriander, to serve

For the vegetables:

Stir-fry vegetables and/or

a head of broccoli and/or

400g green beans

METHOD

For the marinade, mix the coconut oil, ginger, crushed fennel seeds, turmeric and monkfish together. Set aside and marinate for a couple of hours or overnight.

Heat the coconut oil in a wok and add the mustard seeds. Cook until they pop. Add the onions and cook until golden. Add the fish and cook on high heat for a couple minutes then pour the coconut milk, the remaining marinade and sliced red chillies.

Cook on low heat for 10 minutes until the fish is soft but cooked inside.

Stir-fry some vegetables or steam some broccoli and/or green beans and add them all to the fish curry. Serve with brown basmati rice, cauliflower rice or quinoa. Top with coriander leaves. Enjoy!

Stéphanie Achar is a qualified nutritional therapist and health coach based in southwest London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.

Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com