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Recipes | 28 by Sam Wood
founder, IQS
 

Anti-Inflammatory Coconut Fish Curry

By Olivia Kaplan

I Quit Sugar - Anti-Inflammatory Coconut Fish Curry
Photo by: Ella Martin
  • 4 servings
  • Prep - 10 mins
    Cooking - 20 mins
  • Total - 30 mins
I Quit Sugar - Anti-Inflammatory Coconut Fish Curry
Photo by: Ella Martin

This speedy one pot curry is bursting with all of those delicious curry spices that we love, including our favourite anti-inflammatory turmeric and fennel! Dished up and on the table in 30 minutes, this winter-warmer is the perfect midweek dinner! Let me be the personal trainer in your pocket! G’day, Sam Wood here! Join me every day for a different 28 minute workout. My dynamic workouts are suitable for all fitness levels and designed to get results fast. Join me in the kitchen with a delicious eating plan every week created by our 28 nutrition team with recipes and shopping list at the touch of a button. Did you know we’re also the only online program with the I Quit Sugar Recommended Tick? Let me show you how to get your mind right, with my mindfulness & motivation experts who will ensure that you de-stress, sleep better, focus and stay motivated. As a member of the 28 family you are never alone. You will be supported every step of the way by me, my crew and thousands of 28ers just like you. Click through to find out why 28 works and how it can work for you! www.28bysamwood.com  

Servings: 4
Preparation: 10 mins
Cooking: 20 mins

Ingredients

  • 4 cloves garlic, peeled and chopped.
  • 1 5cm knob ginger, fresh, chopped.
  • 1 tablespoon turmeric, ground.
  • 2 teaspoons fennel seeds.
  • 1 teaspoon coriander, ground.
  • 1/4 teaspoon cumin, ground.
  • 1 tablespoon curry powder.
  • 1 long red chilli, seeds removed, chopped.
  • 1 tablespoon fish sauce.
  • 1/2 teaspoon sea salt.
  • 1 tablespoon coconut oil.
  • 1 red onion, finely chopped.
  • 1 small bunch coriander, leaves removed and stems finely chopped.
  • 400 ml full-fat coconut milk.
  • 500 ml homemade chicken, fish or vegetable stock.
  • 2 bunches broccolini, sliced in half lengthways.
  • 600 g white fish fillets.
  • 1 cup basmati rice.
  • Coriander leaves.
  • Extra chilli, fresh.
  • 1 lime, sliced into wedges.

Directions

1. First prepare the rice by placing it into a pot with 2 cups of boiling water, bring to the boil then reduce heat to low and leave to cook, covered until water has absorbed. Fluff with a fork to serve. Alternatively, use a rice cooker.

2. In a small food processor, make a paste with the garlic, ginger, turmeric, fennel seeds, coriander, cumin, curry powder, chilli, fish sauce, salt and 30ml hot water.

3. Heat coconut oil in a large pot over a medium heat, add in onion and coriander stems and sauté for 5 minutes until fragrant. Add in the paste and cook for 5 minutes, until fragrant, then pour in the coconut milk and stock. Cover and bring to the boil.

4. Reduce the heat to low and carefully place the fish pieces and broccolini into the liquid. Leave to simmer on low, uncovered for 7–10 minutes, or until fish is cooked through. This will vary depending on the thickness of your fish.

5. Serve with a scoop of rice and top with coriander leaves, chilli, and a squeeze of lime.


Note

This recipe works best with homemade stock, as you get the gut healing and anti- inflammatory benefits! If you don’t have any, use a good quality store-bought stock.

I you like it spicy, don't worry about removing the seeds of the chilli, just add the whole chilli into the paste.

Make it paleo by serving with cauliflower rice instead of basmati!

Styling by Georgia Bellas.

This speedy one pot curry is bursting with all of those delicious curry spices that we love, including our favourite anti-inflammatory turmeric and fennel! Dished up and on the table in 30 minutes, this winter-warmer is the perfect midweek dinner! Let me be the personal trainer in your pocket! G’day, Sam Wood here! Join me every day for a different 28 minute workout. My dynamic workouts are suitable for all fitness levels and designed to get results fast. Join me in the kitchen with a delicious eating plan every week created by our 28 nutrition team with recipes and shopping list at the touch of a button. Did you know we’re also the only online program with the I Quit Sugar Recommended Tick? Let me show you how to get your mind right, with my mindfulness & motivation experts who will ensure that you de-stress, sleep better, focus and stay motivated. As a member of the 28 family you are never alone. You will be supported every step of the way by me, my crew and thousands of 28ers just like you. Click through to find out why 28 works and how it can work for you! www.28bysamwood.com

Ingredients

  • 4 cloves garlic, peeled and chopped.
  • 1 5cm knob ginger, fresh, chopped.
  • 1 tablespoon turmeric, ground.
  • 2 teaspoons fennel seeds.
  • 1 teaspoon coriander, ground.
  • 1/4 teaspoon cumin, ground.
  • 1 tablespoon curry powder.
  • 1 long red chilli, seeds removed, chopped.
  • 1 tablespoon fish sauce.
  • 1/2 teaspoon sea salt.
  • 1 tablespoon coconut oil.
  • 1 red onion, finely chopped.
  • 1 small bunch coriander, leaves removed and stems finely chopped.
  • 400 ml full-fat coconut milk.
  • 500 ml homemade chicken, fish or vegetable stock.
  • 2 bunches broccolini, sliced in half lengthways.
  • 600 g white fish fillets.
  • 1 cup basmati rice.
  • Coriander leaves.
  • Extra chilli, fresh.
  • 1 lime, sliced into wedges.

Directions

1. First prepare the rice by placing it into a pot with 2 cups of boiling water, bring to the boil then reduce heat to low and leave to cook, covered until water has absorbed. Fluff with a fork to serve. Alternatively, use a rice cooker.

2. In a small food processor, make a paste with the garlic, ginger, turmeric, fennel seeds, coriander, cumin, curry powder, chilli, fish sauce, salt and 30ml hot water.

3. Heat coconut oil in a large pot over a medium heat, add in onion and coriander stems and sauté for 5 minutes until fragrant. Add in the paste and cook for 5 minutes, until fragrant, then pour in the coconut milk and stock. Cover and bring to the boil.

4. Reduce the heat to low and carefully place the fish pieces and broccolini into the liquid. Leave to simmer on low, uncovered for 7–10 minutes, or until fish is cooked through. This will vary depending on the thickness of your fish.

5. Serve with a scoop of rice and top with coriander leaves, chilli, and a squeeze of lime.

Note

This recipe works best with homemade stock, as you get the gut healing and anti- inflammatory benefits! If you don’t have any, use a good quality store-bought stock.

I you like it spicy, don't worry about removing the seeds of the chilli, just add the whole chilli into the paste.

Make it paleo by serving with cauliflower rice instead of basmati!

Styling by Georgia Bellas.