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


  • 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

Makes 8


  • 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.

Serves 4

  • 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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