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.
- 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)
- 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
- 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
- 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.
- 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.
- 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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