Curried Baked Fish *

An easy baked fish dish, lightly spiced with turmeric, ginger, garlic and curry paste and baked in coconut milk to create a delicious creamy sauce. Use white fish such as snapper, sea bream, haddock, cod and grey mullet. The sauce can also be used to bake chunks of vegetables and tofu for a vegetarian option.

Serves 4

Ingredients

• 400g can coconut milk
• 1 tbsp. cornflour (cornstarch)
• 100ml vegetable stock
• 2 tsp. curry paste

• 1⁄2 tsp. ground turmeric
• 1 garlic clove, crushed

• 4 white fish fillets, boned

• 1 red pepper, cut into chunks
• Handful of cherry tomatoes, halved
• Sea salt and freshly ground pepper
• Handful of chopped coriander leaves (cilantro)

Preparation

• Preheat oven to 180C/350°F/GM 4
• Mix a little of the coconut milk with the corn flour to make a paste.
• Mix into the rest of the coconut milk, vegetable stock, curry paste and spices and pour into a shallow ovenproof dish.
• Add the fish and red pepper and bake for 20 minutes.
• Add the tomatoes and cook for a further 10 minutes.
• Season to taste. Sprinkle over the coriander leaves to serve.

* from Functional Medicine Cookbook – Nicolle and Bailey 2013

Spicy lamb burgers

Makes 8
Ingredients

Burgers

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground black pepper
• ½ tsp cinnamon
• a pinch of cayenne pepper powder
• 3 tsp paprika
• 1 garlic clove, crushed
• 1 teaspoon sea salt
• 1kg lamb mince
• Olive oil for cooking

Cucumber yoghurt dressing

• 250mls organic natural Greek Yoghurt
• ½ cucumber – grated
• 10 springs fresh mint – roughly chopped
• salt and pepper

Method

• Mix the ingredients together thoroughly and leave for an hour for the flavours to develop.
• Shape into 8 patties, about 2cm thick and lightly brush with oil.
• Grill for 3-4 minutes on each side.
• Mix the yoghurt ingredients together
• Serve with warm whole meal pittas (optional), sweet potato wedges and a large green salad.

Laksa (chicken and prawn, or vegetarian)

This is a quick and easy recipe and a firm favourite in the Nicholas household.

The flavours are wonderful, but you may need to decrease the chilli content for little ones.

Serves 4
Ingredients

• 2cm cube grated fresh ginger
• 2 large cloves garlic – peeled and crushed
• ½ lemon – zest and juice
• 2 tablespoons olive or coconut oil
• 500mls water and 1 chicken stock cube (or 500mls chicken bone broth and ½ teaspoon salt)
• ½ fish stock cube
• 400mls coconut milk
• 2 tablespoons fish sauce
• 1-2 small red chillis
• 200g small peeled prawns
• 400g chicken breast fillets
• 200g beansprouts
• 8 stalks fresh coriander
• Rice (cook separately) or egg noodles to serve.
• For vegetarian laksa use a mixture of vegetables e.g. broccoli, cauliflower, courgettes instead of the chicken and prawns.

Method

• Put the ginger and garlic onto a chopping board and mix together to form a paste
• Add the lemon zest
• Heat the oil in a saucepan and add the paste. Cook for three minutes
• Add water and stock cubes or bone broth and salt.
• Add the coconut milk, fish sauce chilli and lemon juice and simmer for 10 minutes.
• Add the chicken and cook for 15 minutes
• Add the prawns and noodles (if using) and cook for a further 5 minutes.
• If using vegetables only add broccoli and cauliflower and cook for 5-10 minutes, then add courgette or kale etc and cook for a further 5 minutes, until veg are tender (but not mushy)
• Just before serving add beansprouts, ensuring everything is brought up to the boil before serving
• Season with salt and pepper
• Serve in warmed soup bowls topped with chopped coriander

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