FISH CURRY & CAULIFLOWER RICE

Cod is rich in selenium, iodine and choline, while Indians have used turmeric, ginger and garlic for centuries to reduce the risk of gut infections.

Serves 4

2tbsp coconut oil

1tsp each of mustard seeds and ground cumin

2tsp ground coriander

½tsp each of turmeric and garam masala

1 medium onion, roughly chopped

2cm piece of root ginger, roughly chopped

6 garlic cloves, roughly chopped

1 mild-medium red chilli, deseeded and chopped

1tbsp live (raw) apple cider vinegar

400ml tin of full-fat coconut milk

1 large tomato, finely diced

500g firm white fish (such as cod, pollock,

haddock or hake), cut into large chunks

8-10g sheet of nori (seaweed)

A handful of fresh coriander

Cauliflower ‘Rice’ (see recipe to the right) or brown basmati rice, and green vegetables (such as spinach, Pak choi), to serve Heat the oil in a pan and fry the spices for

1-2 minutes. Blitz the onion, ginger, garlic and chilli with the apple cider vinegar to make a paste. Add to the pan and cook for 2 minutes, until the oil separates, then add the coconut milk and tomato. Bring it to the boil, add the fish and simmer for 10-12 minutes, until cooked. Chop a 3cm strip off the nori, then cut it into ½cm-wide pieces and stir in. For a fuller taste, add a larger strip, 2-3cm wide. Check the seasoning – it may be salty enough with the seaweed. Finally, stir through the fresh coriander, saving a few leaves to garnish. Serve with the Cauliflower ‘Rice’ or brown basmati rice, and green vegetables.