Keen to get fancy in the kitchen? Try this delicious Red Fish Curry this week!
But first, here are some reasons why it is great to eat more fish (Other than the fact it is DELICIOUS):
- It’s anti-inflammatory properties can help to boost brain function and reduce mental decline.
- It’s omega-3 fatty acid content can help to reduce risk of heart disease.
- It’s a good-mood food! Helping to reduce symptoms of anxiety and depression.
- It’s great for your skin! It can help to reduce inflammation and keep skin’s elasticity in tact.
- Seriously, how can something taste so good and also be some kind of superfood? Amazing.
Now time to get cooking!
Serves 2
Ingredients
– 1 tsp peanut oil
– 2 tbsp red curry paste
– 1 medium brown onion, finely chopped
– 200g kent pumpkin, diced
– 200ml diced tin tomatoes
– 200ml light coconut cream
– 1 tsp brown sugar
– 300g white fish (I use cod)
– 3/4 cup green beans, tailed and chopped
– 1 ½ cups cooked brown rice
– Coriander, to garnish
Method:
– Heat oil in a non-stick pan on medium heat. Add curry paste and fry off for 2 minutes until fragrant.
– Add diced onion, pumpkin and garlic, and fry until slightly browned.
– Stir through the coconut cream, tin tomatoes and brown sugar. Bring to the boil and then reduce to a medium-low heat. Simmer for 20 minutes, covered.
– Add the fish and beans and continue to simmer, uncovered until fish is cooked through and flaking apart.
– Cook brown rice as per instructions in a rice cooker, or pot with boiling water.
– Evenly portion the brown rice into 2 bowls, followed by the curry. Garnish with coriander and serve immediately.