Coconut Fish Curry (Fish cooked in a coconut cream curry Sauce)

Today marks the end of my fourth month on Paleo Detox (the initial plan was to detox for a 30 day period to kick-start a lifestyle change) - only I find that I am enjoying the challenge to a new me and the benefits to my health, so transitioning to a Paleo lifestyle will take a tad longer - and in planning my dinner meal earlier today I decided on a Fish curry, to use up the wild caught kingklip that I  have in my refrigerator.  To add a different spin on the taste and wanting to create a meal that is memorable to mark my significant achievement of 26.5kgs weight loss and also to break that no coconut milk or coconut cream rule, just this once, I decided to add coconut cream to the curry to give it a different flavor and taste, that has pleasantly surprised me.  The combination of the curry flavours, including the chilli, blended with the coconut cream to produce a culinary delight! 

This recipe is for a single serving (I will have two meals from it though) using about 150g of fish.  Hake is the preferred fish of choice, but really, any fresh wild caught white fish will do. Coconut cream used in this recipe is the Mayfair variety with a 0 sugar content.  This is the only coconut cream that I have come across that is Paleo Detox friendly.  Pick n Pay and Spar carry this brand.

Ingredients

1 tblsp (15ml) ghee (Clarified butter) - you may use coconut or olive oils
1 tsp (5ml) cumin seeds
1 tsp (5ml) black mustard seeds
2 green chillies cut up (you may use more if you want a hotter version of the curry)
1 sprig curry leaves
1 small onion finely chopped
1 tsp (5ml) freshly ground garlic and ginger
1/2  tsp (2.5ml) cumin powder
1/2 tsp (2.5ml) coriander powder
1 tsp (5ml) mild mixed masala (gluten, wheat and preservative free)
1 tomato grated
200ml coconut cream
150g white fish fillet, cut into bite sized pieces

 Here's How

• Add ghee / oil into a non-stick pan or pot and heat on medium
• Fry mustard seeds, green chilli, curry leaves along with onions until caramelized
• Add garlic and ginger and remaining spices and sauté for 30 seconds
  
  
  
• Add tomato and simmer for 10 minutes until tomatoes are cooked

 
• Add coconut cream and fish pieces and simmer for a further 10 minutes until fish is cooked through

 

• Garnish with fresh coriander and serve with a vegetable of your choice.