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Coconut Turmeric Dahl & Chatham Blue Fish Curry

by Gigi Tuanui |

Serves 4

INGREDIENTS

4 x Chatham Blue fillets
2 cloves of garlic, crushed + finely chopped
3-4 cm piece of ginger, grated
3-4 cm piece of turmeric, grated or 1 tsp ground turmeric 
1x brown onion, finely diced 
1-2 tbsp Oil

1 tsp ground cumin
1 tsp ground coriander 
½ tsp ground cinnamon 
1 large carrot, grated 
1 zucchini, grated 
400ml can of coconut cream
1 cup of red lentils
2 cups water
1 tsp sea salt
Black Pepper
1 tbsp miso paste
Juice of 1 lemon
2 large handfuls of baby spinach, chopped

TO SERVE:
Cooked Brown Rice
Coconut yoghurt
Fresh coriander, roughly chopped
Roasted peanuts, roughly chopped

METHOD:
Heat the oil, over a medium heat in a large pot. Add the garlic, ginger, turmeric and onion. Sauté for 3-4 minutes.

Add the cumin, coriander + cinnamon and continue to sauté for another couple of minutes. Then add the grated carrot, zucchini, coconut cream, water, sea salt + black pepper. Stir everything together and bring to a simmer.

Cook for 20-25 minutes. At the very end, add the tbsp of miso paste, lemon juice + spinach and stir until well combined, allowing the spinach to wilt.
Preheat oven to 180 degrees. In an oven proof baking tray, bake Chatham Blue fillets in oven for 8-10 minutes, or until cooked to your liking.
To serve, place baked fish on top, place some cooked brown rice in a bowl and top with the dhal, followed by a dollop of coconut yoghurt. Followed by a sprinkle of chopped coriander + peanuts.
 
Two Raw Sister - Chatham Island Food Co

Add to your family recipe book.
 
Recipe by: Two Raw Sisters

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