Monkfish Curry

safe_image (3)There’s a real backlash against “clean eating” at the moment.

I get it, I really do. Just like most dietary trends, it’s been hijacked to suck all the fun out of eating and make us feel guilty.

And I loathe that.

However, when I stumbled across the concept of clean eating about a year ago, I was immediately sold. Not because I want to prohibit any particular type of food from my diet, but because the few recipes I tinkered with tasted AMAZING. I mean have you tried cooking a steak in coconut oil? Fantastic!

Perhaps, I’m confusing clean-eating with eating healthier. But wherever possible I aim to cut out the processed stuff and fill my belly with fresh, home cooked food.  Or, when eating out, I’m making conscious choices about the type of food that makes me feel good. And, whether that’s a wonderful steak salad or the best cheese toastie in the world I choose food made with passion.

So, rather than clean-eating, perhaps my approach to food is “eat anything you want, but make sure it’s cooked with love”.

Here’s one of the first clean eating recipes I tried.

Ingredients

For the curry

  • 400g monkfish cut into bite-size chunks
  • 2 tsp turmeric
  • 3 tbsp fresh grated ginger
  • 1 tbsp coconut oil or butter
  • 1 white onion, finely sliced
  • 1 red chilli, deseeded and finely chopped
  • 1 clove garlic, crushed
  • 1 x 400ml can coconut milk (I didn’t have this so substituted with almond milk)
  • Juice of 1 lime
  • 1 tbsp mustard seeds
  • 1 handful fresh coriander, finely chopped
  • Salt and pepper

For the spiced cauliflower rice

  • 1 cauliflower, stalk removed and roughly chopped
  • 1 tbsp coconut oil or butter
  • 1 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • Fresh coriander, to serve

Preparation

  1. Put the chunks of fish  in a bowl with a pinch of salt, the turmeric and the ginger
  2. Massage the spices in to the fish and marinate
  3. Heat the coconut oil or butter in a large pan over a medium heat
  4. Add the onion and a pinch of salt, and sauté for five minutes
  5. Add the chilli and garlic
  6. Stir-fry for a minute, then add the coconut milk, lime juice and some freshly ground pepper. Leave to simmer for five minutes
  7. Throw in the fish/meat and simmer gently for 10 minutes or until cooked through. Remove from heat
  8. In a small frying pan, dry-roast the mustard seeds for one minute, then crush them slightly
  9. Sprinkle the fresh coriander and mustard seeds over the top of the curry and serve with the spiced cauliflower rice (or regular rice).

Indian Spiced Cauliflower Rice

  1. Put the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency
  2. Heat the coconut oil or butter in a pan over a medium heat for one minute
  3. Add the spices and stir for one minute more until fragrant
  4. Add the cauliflower ‘rice’ and sauté for three minutes, stirring constantly, until cooked through
  5. Serve sprinkled with some fresh coriander.

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