Curry in a hurry

I always seem to be making dinners in a rush…. Either home late and tired, or I have a list of things to get through. I cherish those nights when I’ve had time to contemplate at length and leisurely cook a meal – tonight was not one of those nights though, haha!

I’ve had a fabulous weekend away up the river. We arrived back at home fairly late to a rainy, grey city. I think its always good to start the week by having a nutritious dinner the night before. I had one and a half fish fillets in the freezer so based my dinner round this. I decided on fish curry. Never cooked a fish curry before, chicken curries a-plenty but not fish.

FISH CURRY

Chopped fish fillets into large cubes

Chunky slices of 1 and 1/2 zucchini

1-2 cans of water chestnnuts

few big handfuls of baby spinach

a big spoonful of yellow curry powder

Kashmiri Krush by Screaming Seeds Spice Co (optional)

Mix of herbs: Thai basil, coriander, curry leaves and lime leaves

Coconut milk or cream

Lime

Heat a pan and add the coconut butter, quickly add the yellow curry paste and the Kashmiri Krush. Add fish.

Cover and seal the fish with the curry mixture. Add zucchini. Cover with lid and leave for a few minutes to steam.

Add coconut milk and let simmer. About 5  mins later add water chestnuts and the spinach. Bring back to simmer again. Top with herbs. Once herbs have wilted its ready!

Serve with a good squeeze of lime juice.

The whole thing took about 15-20 minutes and it tasted so good!

I think it would taste fine without but the Screaming Seed mix I think made a real difference. Picked it up in the butchers shop when up the river. It was a mix of black mustard seeds, fenugreek seed, coriander seed, garlic, tumeric, cumin seed, sea salt, chilli, fennel seed, cardamon seed and cinnamon. Yum-o.

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