Hot & Sour Fish Curry
11⁄2 tbsps coconut oil
1⁄2 tsp fenugreek seeds or powder
150g red onion, thinly sliced
30g chickpea flour
a pinch of sea salt and ground black pepper 550g fresh white fish fillets, cut into large pieces 1 tbsp fresh ginger, grated
2 garlic cloves, finely chopped
1 red or green chilli pepper, finely chopped
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
80ml cold water
500g tinned chopped tomatoes
juice of 1⁄2 a lemon or lime
a small bunch of fresh coriander, to garnish
Serves 3
Per serving: 301 calories 9g fat
18g carbs 37g protein
Heat 1⁄2 tbsp coconut oil in a large saucepan over a medium / low heat. Add the onion and fry gently for 3-4 minutes, stirring frequently. Add the fenugreek and fry gently for 30 seconds, stirring continuously. Transfer to a plate. Turn off the heat.
Sieve the flour in a shallow bowl. Gently stir in the salt and pepper. Add the fish fillets, one at a time, and coat in the flour. Shake gently to remove excess flour.
Add the remaining oil to the saucepan and place back over a medium / low heat. Add the fish, in batches if preferred, and cook gently for 2-3 minutes on each side, or until just cooked through. Transfer the cooked fish to a plate. Scrape out any excess residue from the base of the pan.
Add the ginger, garlic and chilli pepper to the saucepan. Fry for 1 minute over a medium heat, stirring frequently. Add the spices and stir well. Add the water and stir well.
Add the cooked onion back into the pan. Add the tomatoes and stir well. Simmer for 10 minutes. Taste and add more salt and pepper if required.
Add the lemon / lime juice. Add the cooked fish and break up into 2-3 pieces. Heat the fish thoroughly.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
Serving suggestion: Serve on a bed of steamed rice.