Easy Fish Curry

Serves: 4|Prep: 15 minCook: 15 min

Fish is an essential part of a balanced diet as not only is it high in protein, but it’s the best source of omega-3 fats to boost brain function and even eye health! But often, kids will turn their nose up at a fish dish. This curry is a great way to simmer the fish to give it a soft melt-in-their-mouth texture. For the fussy eaters, this curry is a great way to sneak in some extra veg and can even be pureed for easier mealtimes.

Ingredients

Method

1 1/2 tbs coconut oil
3 spring onions, finely sliced
1 garlic clove, crushed
1/2 tsp ginger, grated
1 tsp curry powder
1 tbs mild tomato paste
1-2 tbs lemon juice
1 medium-sized sweet potato, peeled and cubed
1 medium-sized carrot, grated
1 cup (250ml) coconut cream/milk
1 cup (250ml) low-sodium vegetable broth or filtered water
3-4 white fish fillets (450-600g) (snapper, hoki), cubed
1 cup (25g) baby spinach, chopped (optional)
2 tbs fresh coriander, finely chopped
sea salt and pepper

1.	Heat coconut oil over medium heat in a large frying pan. Add onions, garlic, ginger, curry powder, tomato paste and lemon juice and cook for 2-3 mins, or until softened.
2.	Add sweet potato and carrot and cook for another 2 mins.
3.	Add coconut cream and broth and let simmer for 5 mins. Then add fish and spinach and cook for another 5 mins.
4.	Season with coriander, salt and pepper and serve with brown rice or quinoa on the side.

Tip:

If you are using frozen fish fillets bake the fish at 200°C for 10-15 mins before adding to the curry to avoid it being too 'fishy' for children. Serve immediately, store in the fridge for up to 4 days. Freeze for up to 4 months.