Winter warming fragrant fish stew
This fragrant fish stew from nutritionist and holistic health coach, Lee Holmes, has its foundations in the ancient healing traditions of Ayurveda. It’s a nutritionally balanced dish designed to warm you up from the inside out and is ideal for winter nights at home.
750 g white fish fillets, roughly chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
Celtic sea salt, to taste
Grated zest and juice of 1 lime
50 g ghee
1 onion, finely chopped
4 green chillies, seeded and finely chopped
4 garlic cloves, crushed
2.5 cm piece of ginger, peeled and finely grated
¼ teaspoon ground cardamom
10 curry leaves
1 teaspoon asafoetida
250 ml rice milk
250 ml fish or chicken stock (preferably homemade)
Freshly cracked black pepper, to serve
Cooked brown rice, to serve
- Place the fish in a bowl and sprinkle over the turmeric, cumin and a little salt. Add the lime zest and pour over the lime juice.
- Cover and refrigerate for 1 hour.
- Heat the ghee in a large frying pan over medium heat, then add the onion and cook for 3–4 minutes or until translucent.
- Add the chilli, garlic and ginger, and cook for 2 minutes. Stir through the cardamom, curry leaves and asafoetida, then add the milk and stock. Bring to the boil, then reduce the heat to low–medium and simmer, covered, for 10 minutes.
- Reduce the heat to low, add the drained fish fillets and cook gently for 5 minutes or until just cooked.
- Season with salt and pepper, and serve on brown rice.
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