This curry fish recipe is perfect for when I’m craving a fast and filling lunch during the cold winter months. Serves 1.
1 wild caught cod fillet
1½ tsp organic, yellow curry paste
1 garlic clove
¾ cup coconut cream
1 Tbsp olive oil
JF Spicy Salt
1 mango, diced
¼ cup red onion, finely diced
Handful of cilantro, coarsely chopped
1 Tbsp fresno chili, chopped
JF Simple Mustard Vinaigrette, to taste (optional)
Defrost the fish in a bowl with water. In a sauté pan, add the garlic, olive oil, coconut cream, and yellow curry paste over medium heat and stir. Add the fish on top of the curry and let it poach. Season with JF Spicy Salt. Pour the curry on top of the fish as it’s cooking. Remove fish from the pan once it has cooked through.
Add the avocado, mango, red onion, cilantro, and Fresno chili into a bowl and toss in mustard vinaigrette. Pour on top of the fish and serve.