This warm and zesty fish curry is the perfect thing to help warm you up as the nights grow cold! White fish typically used in this recipe are delicate fish, meaning they normally require less cooking time and go well with a range of different spices and flavours, such as the coconut and citrus flavour of this dish, plus it is ready in under 10 minutes! White fish are also a great source of low-fat protein and minerals. Serve with some healthy brown rice, quinoa, or on its own, either way it will be a guaranteed family pleaser!
Ingredients
2 Tablespoons Extra Virgin Olive Oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon sea salt
2 large tomatoes, diced
1/2 cup freshly squeezed orange Juice
1 x 400ml tin coconut milk
1/4 cup corriander, chopped
1 bunch asparagus, chopped
1 small head broccoli, chopped
4 White fish Fillets (e.g. cod, barramundi, monkfish, tilapia, flounder etc)
2 Tablespoons fresh lime juice
Directions
In a pot just large enough to fit the fillets, heat the oil over medium heat. Add the onions and cook for three to five minutes or until the onions start to soften. Add the garlic, cumin, salt, and tomato and stir to combine. Cook for another minute.
Add the orange juice and simmer for two to three minutes until the tomatoes begin to soften. Stir in the coconut milk and cilantro and bring the liquid to a simmer.
Add the cod fillets to the pot and cover with the lid. Steam the cod for six to 10 minutes or until cooked through and flakey. The cooking time will depend on the thickness of the fillets. Remove from the heat and add in the lime juice.
Divide the filets between bowls and top with the citrus coconut sauce, serve with rice or on its own. Enjoy!
