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

l 1 medium onion, roughly chopped

l 2cm root ginger, roughly chopped

l 6 garlic cloves, roughly chopped

l 1 mild or medium red chilli, deseeded and chopped l 1 tbsp raw apple cider vinegar l 400ml tin full-fat coconut milk l 1 large tomato, finely diced l 500g firm white fish (for example, cod, pollock, haddock or hake), cut into large chunks l 8-10g nori sushi seaweed sheets

l Handful fresh coriander TO SERVE

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

l 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.