The centre piece to this healthy recipe is the Goan fish curry. The bitterness of the kale and the tanginess of the Saurkraut is offset beautifully by the creaminess of this mild curry.
2 - 3clovesgarlic
1tbspchopped fresh ginger
450 gm Ling Fillets, Monk fish or snapper or any firm white fish. Cut into large cubes.
1 tbsp apple cider vinegar
1. Warm a small frying pan over medium heat, no oil needed. Toast the coriander, cumin and mustard seeds for a couple of minutes until fragrant or until the mustard seeds start to pop. Always keep watch and keep swirling it around as it will burn quickly. Remove from heat.
2. Add toasted spices to the garlic, ginger and salt. Add cayenne pepper, paprika and tumeric. Blend or grind everything together.
3. Finely dice the chillies and the onion
4. Heat up the oil for a few minutes and sautee the onion until softened. Add the spice paste and stir. Cook for a minute or two until a delicious aroma is released. Add tomato and chillies. Cook for a further minute until the oil starts to separate from the paste or until all the liquid has evaporated.
5. Pat dry the fish with a tea towel. Sprinkle with a little salt.
6. Add the apple cider vinegar and coconut milk to the spice paste in the pan. Mix thoroughly.
7. Add the fish chunks and cook until fish turns completely white and flakes easily. Minimise turning or stirring as the fish will disintegrate with too much movement. If your pan has a lid, partially cover it for a minute. Remove cover and keep cooking over medium heat until the fish is cooked through. This will only take 3-4 minutes depending on the thickness of the fish.
8. Serve with rice and kale.
9. I cooked the kale simply by shredding it and wilting it over medium heat in olive oil. Season with himalayan salt.
10. Add a little saurkraut on the side. I use kraut from Peace Love Vegetables. This is so vital for gut health and therefore skin health.
As with all my recipes, please experiment, adjust quantities to suit your tastes and have fun with it!