Fantastic fish curry

THIS tasty, aromatic curry is packed with health-boosting ingredients, including seaweed. Cod is rich in the minerals selenium, iodine and choline, while turmeric, garlic and ginger are known for their antimicrobial properties — Indians have been using them for centuries to reduce the risk of gut infections.

SERVES 4

2 tbsp coconut oil 1 tsp mustard seeds 2 tsp ground coriander 1 tsp ground cumin ½ tsp turmeric ½ tsp garam masala

1 medium onion, roughly chopped

2cm root ginger, roughly chopped

6 garlic cloves, roughly chopped

1 mild or medium red chilli, deseeded and chopped 1 tbsp raw apple cider vinegar 400ml tin full-fat coconut milk 1 large tomato, finely diced 500g firm white fish (for example, cod, pollock, haddock or hake), cut into large chunks

8-10g nori sushi seaweed sheets

Handful fresh coriander

TO SERVE

Cauliflower ‘rice’ (see recipe below) or brown basmati rice

Green vegetables (such as spinach or pak choi)

HEAT the coconut oil in a large saucepan and fry the spices for 1-2 minutes. Blend the onion, ginger, garlic and chilli together with the apple cider vinegar to make a paste. Add to the pan containing the spices and cook for 2 minutes, until you see the oil separate, then add the coconut milk and tomato. Bring to the boil. Add the fish and simmer gently until cooked (around 10-12 minutes). Chop a 3cm strip off the pack of nori seaweed, then cut the strip into ½ cm-wide pieces and stir into the curry. For a fuller seaweed taste, add another, larger, 2-3cm wide strip of seaweed. 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 cauliflower ‘rice’ (below), or a couple of spoonfuls of brown basmati rice, and green veg.