Indian Fish Curry (Serves 4) 220 cals
1 large onion
4 garlic cloves
red chilli
olive oil
2.5cm ginger cut into thin strips
200g cherry tomatoes, coarsely chopped
2 tsp mild curry powder
1 tsp turmeric
½ tsp ground cumin
1 tsp ground coriander
1 tsp ground garam masala
200g king prawns
200g salmon, cut into chunks
3 tbsp full fat live yoghurt
½ tsp ground cinnamon
coriander
1. Place the onion, garlic and chilli in a small blender and make into a puree
2. Heat the oil in a pan and add the puree along with the ginger
3. Season and cook for 10 minutes
4. Add the cherry tomatoes and all the spices except the cinnamon and cook for another 10 minutes stirring frequently
5. Add the king prawns, salmon and yoghurt then cook for another 10 minutes
6. Stir in the cinnamon and garnish with coriander
7. Serve with a little quinoa or brown rice
Recipe by:
Robert Hobson (RNutr)
Registered Nutritionist
RHNutrition and hopenutrition
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