FRAGRANT FISH STEW

Serves 4

INGREDIENTS:

• 750 g (1 lb 10 oz) white fish fillets, roughly chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Celtic sea salt, to taste
• grated zest and juice of 1 lime
• 50 g (1¾ oz/¼ cup) ghee
• 1 onion, finely chopped
• 4 green chillies, seeded and finely chopped
• 4 garlic cloves, crushed
• 2.5 cm (1 inch) piece of ginger, peeled and finely grated
• ¼ teaspoon ground cardamom
• 10 curry leaves
• 1 teaspoon asafoetida
• 250 ml (9 fl oz/1 cup) rice milk
• 250 ml (9 fl oz/1 cup) fish or chicken stock (preferably homemade)
• freshly cracked black pepper, to serve
• cooked brown rice, to serve

METHOD:

1. Place the fish in a bowl and sprinkle over the turmeric, cumin and a little salt. Add the lime zest and pour over the lime juice.
2. Cover and refrigerate for 1 hour.
3. Heat the ghee in a large frying pan over medium heat, then add the onion and cook for 3–4 minutes or until translucent.
4. Add the chilli, garlic and ginger, and cook for 2 minutes. Stir through the cardamom, curry leaves and asafoetida, then add the milk and stock. Bring to the boil, then reduce the heat to low–medium and simmer, covered, for 10 minutes. Reduce the heat to low, add the drained fish fillets and cook gently for 5 minutes or until just cooked.
5. Season with salt and pepper, and serve on brown rice.

This recipe has been kindly shared by Lee Holmes from:
www.superchargedfood.com/