Derval O'Rourke: My recipe for a lovely coconut and turmeric fish curry
Derval O'Rourke's coconut and turmeric fish curry
When you are stressed, you have probably heard someone tell you ‘take a deep breath’. We often underestimate the power that breathing can have on helping to calm ourselves down. Breathwork was introduced in my online community and this week I will share a little of what experts say about breathwork and also a lovely recipe for coconut and turmeric fish curry.
Don’t be afraid to take 10 minutes to just breathe and refocus your mind. Life can be very stressful and hectic and it’s okay to need a few minutes to just be!
Start your day with 15 minutes of body movement. This can be stretching, doing a quick home workout or taking the dog for a morning walk.
Coconut & Turmeric Fish Curry
You can use any white fish such as cod, hake and monkfish in this recipe
Servings
4Preparation Time
10 minsCooking Time
30 minsTotal Time
40 minsCourse
MainIngredients
3 small green chilies, finely chopped
3 garlic cloves, finely chopped
1 tbsp ginger, finely chopped
2 tsp ground turmeric
Dash of oil
1 onion, finely chopped
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp curry powder
400ml can coconut milk
300ml fish stock or light chicken stock
500g mixed white fish such as cod, hake and monkfish
Handful of green beans
Juice of 1/2 a lime
Dash of Thai fish sauce
Jasmine rice, to serve
Method
Use a mortar and pestle or blender to bring the chilli, garlic ginger and turmeric to a paste.
Put a pan on over medium heat. Add a little oil and add the paste to the pan. Cook this for about 2-3 minutes, stir taking care not to let it burn.
Turn down the heat and add the onion. Cook for about 2-3 minutes. Add in the ground spices, stir well and cook for a minute or so. Add in the coconut milk and stock. Bring this to a simmer and allow this to cook for about 10 minutes. Add the fish and bring the liquid back to a simmer.
The fish should take 6-8 minutes to cook depending on the size of the pieces. Add the beans about 2-3 minutes before the fish is ready.
Season with some lime juice and Thai fish sauce.
Serve with steamed Jasmine rice.


