Paleo fish curry

Paleo fish curry

I love curry, and it’s a bit of a standing joke with me that, if I don’t know what do do with it, I’ll curry it – whatever it is! And that, I believe, is where the idea for the paleo fish curry came from. I had this bag of pollock fillets in the freezer and no idea what to do with them. So – curry it!

Not that there’s anything unusual about fish curry of course, it seems to be quite common in some parts of the world. It’s just that I tend to panc and the thought of cooking fish! Give me a can of tuna or a pack of smoked salmon and I’m fine, but a nice fillet of pollock…

er…

Yeah! But fortunately Google is my friend and I soon had a fish curry recipe that was easily paleo adaptable. So here we have it.

Paleo fish curry recipe

Paleo fish curry recipeThis is dead easy, only takes half an hour, and tastes surprisingly (for the fish wary) good! I used pollock as I had some in the freezer, but you could equally well use coley, haddock or whiting. Fresh is good, frozen works too – it’s easier to cut if you let it defrost a little, but it cooks fine from frozen.

Ingredients

2 tbsp ghee or light olive oil
1 onion, chopped
Half each red and green peppers, chopped
1 fresh chili (to taste) finely chopped
2-3 cloves garlic, crushed
1″ fresh ginger root, finely chopped or grated
4 tbsp curry paste – tikka / tandoori
400ml can coconut milk
500g white fish fillet, cut into chunks
Freshly ground black pepper
Fresh coriander (cilantro) chopped

How to make paleo fish curry

1. Heat the ghee in a pan and fry the onion, peppers and chili at medium heat for 10-15 minutes until the onion is just starting to brown.

2. Add the crushed garlic and ginger, fry for a minute. Add the curry paste and stir fry for a further 2 minutes. Add a little lemon juice or water if it starts sticking too much.

I used a mix Pataks Tandoori paste and madras paste, both of which are sugar free. Tikka Masala paste is good here but is probably not going to be Whole30 compliant.

3. Add the coconut milk, stir well to mix, and simmer for 5 minutes.

4. Add the fish fillets and season with black pepper. Simmer until the fish turns opaque and just starts to flake – about 5 minutes for fresh fish, 10+ minutes for frozen.

5. Gently stir in the chopped coriander.

6. Serve with cauliflower rice and salad*, garnish with more fresh coriander

* An Indian style side salad:

Cherry tomatoes, cucumber, radishes, red onion and fresh coriander, all chopped.
Lime juice.

Chop it all up and toss in a little lime juice.

And that’s it. Enjoy!

 

Eat Drink Paleo Cookbook may contain a paleo fish curry recipe too

 

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