‘Fake it’ fish curry

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Curry can be a difficult one, because while it tastes great, the creamy sauces can be a bit of an issue for a clean, lean regime. Here’s a quick, easy supper recipe to help you enjoy a curry-style dish, while staying totally on track.

You will need (for 1 serving)

A little less than 1/4 cup brown rice

1 cod fillet

Turmeric

1 fresh red chilli

Cayenne pepper

Paprika

Approx 2 tsp organic, bio-live natural yoghurt (e.g. geo valley)

Mixed herbs

1 handful spinach

3 or 4 asparagus stalks

1/2 teaspoon coconut oil

1 chopped spring onion

  1. Cook your rice (boiling water, approx 20 minutes). With 10 minutes to go, make a start on the rest…
  2. Warm your frying pan and put in your coconut oil. Wait for it to melt, and spread around the pan.
  3. Place cod fillet in the pan and throw in your spring onion and fresh chilli.
  4. Add spinach and asparagus to the pan.
  5. Flip your fish at around 6 minutes to cook the other side.
  6. Add a little cayenne pepper (be frugal! 2 shakes will make it medium-hot) to the fish and spinach, keeping the asparagus separate.
  7. At 12 minutes, check your fish is completely cooked, and create flakes by mashing with a fork. Mix fish, spring onion, rice and spinach together.
  8. Add your 2 tsps yoghurt to the dish, and around 4 shakes of turmeric, 2 shakes of paprika, and mixed herbs to taste. Stir so thoroughly blended, and the mixture should be yellowish in colour.
  9. Lay your asparagus on top and serve.

You can also add chilli flakes to make it extra hot, if that’s your sauce ; )

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