I really had no idea what to call this! But as we were first trying it my housemate said ‘it’s sort of like a saag curry’ so I’m going with that. Thanks Selena! The sauce is super easy to make and full of all the good stuff – greens, herbs, ginger, turmeric and so on. The flavour is a fresh and relatively mild curry that’s perfect with delicate fish.
I’ve used snapper and ling before when making this curry but any firm fleshed white fish will work. Snapper is the more sustainable choice in Australia, salmon would also work and it’s usually easy to find sustainable options.
I love saag curry and this is not the traditional kind, however it’s super delicious and has elements of that flavour. It’s earthy and fresh at the same time thanks to the mixture of greens. The ginger and turmeric also means its great for your digestion:) Plus, everything just goes in the blender and ta-dah you’re almost done!
You can eat this curry by itself as I did or with naan to scoop everything up. The delicate flavour of the sauce is perfect with the fish and it also looks really pretty. It’s the kind of thing I’d cook for a friend when I was trying to look fancy but actually wanted to do something super quick.
This is my second to last recipe I’ll be sharing for my whole gut makeover thing. Having to fit recipes into this eating plan has actually not been as challenging as I thought it would be. It’s really changed how I approach eating and the variety of vegetables in this curry and so many of my meals of late has been amazing. I love eating different things all the time and building my meals around vegetables totally fits with my approach to health. You will probably see a pasta recipe next week though… and probably some legumes because I miss daal!
Anyway: fish curry goodness for you!
1 bunch broccolini
1 cup peas
1/2 cup spring onions
1 cup loosely packed coriander and stalks
4 cups baby spinach
1 Tbs freshly grated ginger
2 cloves garlic
1 green chilli, with seeds
1 Tbs toasted cumin seeds
1 tsp turmeric
2 tsp garam masala
1 tsp salt
2 tsps olive oil
400ml coconut milk
1 cup bone broth or water
300g firm white fish (in 2 fillets) such as snapper
2 radish, sliced finely
spring onion, 1/2 lemon and coriander to serve
Put all ingredients EXCLUDING the final 5 (oil, coconut milk, bone broth, fish, radish and things to serve) in a food processor and blend. Add 1/4 cup of the water or bone broth at a time to loosen it.
Put a medium sauce pan on medium heat and add 2 tsps olive oil, once hot add th gren mixture from your food processor. Simmer for 5 minutes. Add the coconut milk and simmer for another 5 minutes. Check seasoning and add more salt if needed. PLace the fish in the centre of the saag mixture, it will be partially submerged. Place a tight fitting lid on the pan and cook for 6-8 minutes depending on thickness of fillets.
To serve, spoon saag curry into the bottom of plates and rest the fish on top. Lay the radish slices on top and around the fish. Sprinkle with lemon zest, spring onion and coriander and dress with a squeeze of lemon.
Makes a perfect light lunch or dinner by itself or you could add a second very different saag curry or some naan bread to scoop up the sauce.