1/3

Keralan Spice Curry

May 29, 2016

 

Serves 2

Per serving:

438 calories

29g protein

22g carbs

26g fat

 

Ingredients

2 tsps ghee or coconut oil

1 large white onion, finely chopped

2 cloves garlic, finely chopped

20g ginger, finely chopped

2 green chillies, sliced

1-2 small pieces of gamboge (optional)

10 curry leaves

1 cinnamon stick

4 ripe tomatoes, cut into thin wedges

1 tsp curry powder

1/2 tsp garam masala

1/2 tsp ground black pepper

1/2 tsp ground turmeric

1/2 tsp sea salt

200ml coconut milk

400g white fish cut into large pieces

 

 

Melt the ghee/oil in a large saucepan over a medium heat. Add the onion, garlic, ginger

and green chillies. Stir well and cover. Cook for 5 minutes.

 

Add the gamboge (if using), curry leaves and cinnamon stick. Stir and cover. Cook for 1-2

minutes.

 

Add the chopped tomatoes. Stir and cover. Cook for 1-2 minutes.

 

Add a splash of water and stir. Cover and cook for 1 minute.

 

Add the curry powder, turmeric, garam masala and black pepper. Increase the heat a little

and bring to a simmer. Add the coconut milk and salt.

 

Add the fish, and stir gently to coat in the sauce. Cover and simmer for 15 minutes.

Remove the gamboge before serving.

 

Serving suggestion: Serve with steamed rice and lemon wedges.

 

Store any leftover curry in an airtight container and refrigerate for up to 3 days or freeze

on same day.

Please reload

Check out my nutrition guide

January 19, 2018

1/10
Please reload

  • Google Play Social Icon
  • Instagram Social Icon
  • YouTube Social  Icon
  • Facebook Social Icon
  • Pinterest Social Icon

One to one's | Nutrition coaching | Fat loss | Toning | Yoga

Maidstone, Tonbridge and everywhere online...

 Call 07915918551 or email josie@jdpt-fitness.com

© Josie Donovan Personal Training