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FISH AND KUMARA TAMARIND CURRY

Gado-gado -Indonesian chicken/vege

Coronation Kumara and Halloumi Salad

INGREDIENTS FOR CURRY PASTE

INGREDIENTS FOR THE DISH

Fish and Kumara Taramind Curry

2 tsp coriander seeds

1 tsp cumin

2 Tbsp olive oil

1 tsp chilli flakes

1 tsp ground turmeric

1.5 Tbsp tamarind paste

1 Tbsp brown sugar

3 crushed cloves of garlic

2 tsp crushed ginger

 

 

 

2 brown onions, chopped

2 tsp mustard seeds

3 kumara (about 100g per person) cut into cubes

4 tomatoes cut into small cubes

300mL of fish stock (I use Simon Gault but any good quality stock will do)

200mL coconut cream

600g firm chunky white fish (snapper, bluenose, grouper are all good)

Steamed brown rice (1/2 a cup per person)

Green vegetables to serve with

 

 

 

METHOD

Make the curry paste first by dry frying the coriander and the cumin over a low to medium heat. You’ll notice the seeds are fragrant when they are done.

 

In a food processor, blend 1 Tbsp of the oil with the toasted seeds, chilli flakes, turmeric, tamarind, garlic and ginger to a paste in a food processor. Set aside.

 

Heat the remaining oil in a large frying pan. Add the onion, mustard seeds and fry for about 8 minutes until the onion is golden brown. Tip in the curry paste and fry for a further 2 minutes.

 

Add the kumara, tomatoes, fish stock and coconut cream to the pan and then cook over a low heat until the kumara is cooked through and the sauce has thickened. Once it’s thickened, add in chunks of the fish and submerge in the sauce, then simmer for 2-3 minutes until the fish has just cooked.

 

Serve over the greens and the brown rice.

 

Serves 4

Salted Coconut Icecream

Chilli, Spring Onion & Feta Cornbread

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OLDER RECIPES

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Kumara Crispy Chunks

Proudly supported by:

Emma Cachemaille

BSc [Physiology], BPhty, PGCert [Human Nutrition], Acc.NZTri Coach Level1, ISAK Level 1

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