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I love white fish. It is my main source of animal protein.

The other day while grocery shopping I picked up some haddock fillets and was wondering how to cook them. I experimented with coconut milk and the outcome was finger licking good. So here is the recipe for you!

Note: you can substitute haddock with any other white fish like halibut or tilapia.

This a gluten and dairy free recipe.
 

Ingredients:

  • 4 medium sized haddock/ halibut/ tilapia fillets (each the size of a deck of cards)
  • 1.5 cup coconut milk
  • 1 medium onion (finely chopped)
  • 4 medium dried red chillies (adjust if you want less heat)
  • 2 tsp coconut oil
  • 1/4 tsp mustard seeds
  • 1″ ginger root grated
  • 1/4 tsp turmeric powder
  • 1/2 tsp corinader powder
  • salt to taste

 

Directions:

  • Wash, drain and paper dry the fish fillets. Then chop them into smaller pieces to your liking
  • Preheat a pan and add the coconut oil to warm it up
  • Add the mustard seeds and let them crackle
  • Throw in the chopped onion, and suate till lightly brown.
  • Add the ginger root and saute for few more seconds
  • Add the rest of the spices and fish pieces and saute for 1 minute
  • Stir in the coconut milk and bring to boil.
  • Stir occasionally to make sure the fish pieces don’t stick to the pan. Cook until the fish is spft and tender/ easily flaky.
  • Garnish with fresh cilantro leaves and enjot hot!

 

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