- 2 tsp Olive Oil
- 2 tsp Ginger
- 1 tsp crushed Chilli
- 6 tsp Hot Curry Powder
- 1 onion, chopped
- 2 cups non fat milk (I use Pura Tone )
- 2 cup Water
- 2 tsp vegetable stock powder (2 cubes)
- 1 tsp coconut essence
- 950 g of Fish, eg Basa, cubed to 1.5cm (note half frozen fish is easier to cube)
- 200 g, frozen Spinach or fresh finely chopped
- 50 mL Lemon juice
- 4 TB conflour
Heat oil in a wok or large saucepan over medium-low heat.
Add onion, ginger and chilli and cook, stirring often, for 2 to 3 minutes or until softened.
Add curry powder and cook for 30 seconds or until aromatic.
Add coconut essence, milk, water, frozen spinach and stock and bring to the boil.
Reduce heat and simmer, uncovered, for 20 minutes to allow flavours to develop.
Add fish and 2 tablespoons lemon juice.
Simmer for a further 4 minutes (10 mins if using frozen fish)
Remove about ¼ cup of the juice and blend with corn flour to make a paste. Stir through the curry and allow a few more minutes to thicken
Serve with steamed free vegetables and rice
(3/4 cup of cooked brown or white rice is 2.5 Pts or Core)
Not on Core? The total of this recipe is 18.5 pts not including rice
Serving 4 people: 1 serve is 4.5 Pts
Serving 6 people: 1 serve is 3 Pts
Add 2.5 pts for 3/4 cup cooked rice