This South-East Asian inspired yellow curry is bursting in anti-inflammatory properties. The curry obtains its yellow colour from the ground turmeric, which is quite possibly the most healing member of the ginger family. Turmeric has long been used in traditional medicine as an anti-inflammatory, to treat digestive and liver problems, skin diseases, and wounds. Curcumin, the active substance in turmeric, is a powerful antioxidant and has also been found to lower the levels of two enzymes in the body that cause inflammation.
Widely used in cooking, turmeric lends a distinctive flavour and yellow colour to many Indian dishes. It is also used in mustard and to colour butter and cheese. Turmeric is also very easy and decorative to grow in a patio or balcony herb garden for a year-round fresh supply!
Coconut, together with cocoa butter, is one of the very few non-animal sources of saturated fat. It appears that not all saturated fats are created equal and, while it is still uncertain whether coconut oil is actively beneficial the way olive oil is, small amounts probably are not harmful. As with many other foods, it comes back down to the same thing: Coconut is good food, in moderation.
Ginger and turmeric fish curry
Ingredients
- 100 gr. rice
- 200 ml. water
- 1 clove garlic
- 1 small onion or shallot
- 1 tsp. grated ginger
- A little olive oil
- 1 tsp. ground turmeric
- 30 gr. creamed coconut
- 150 gr. cod fillet
- 250 ml. fish stock
- Fish sauce
- Lime juice
Instructions
- Place the rice and water in a pan and place on a high heat. Bring to the boil, then bring down to a very low heat and cover with a lid. Leave to cook for 15 minutes, checking periodically. If the rice is getting very dry, add a little more water.
- Meanwhile slice the garlic and shallot and grate the ginger.
- Wipe a pan with a little olive oil and place on a medium heat. Add the garlic, shallot, ginger and turmeric and stir fry for a minute.
- Add the creamed coconut and leave to fully melt.
- Slice the fish into bite size chunks.
- Add the fish and fish stock to the pan, allow to come to a simmer, and then lower the heat.
- Leave to cook for about 3 minutes or until the fish is cooked.
- Season the sauce with a little fish sauce and lime juice to taste.
- Plate up and serve.