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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Curcumin found in turmeric, which is used in this Malaysian-style fish curry, can help you reduce inflammation in the body. Plus, this fragrant dish is high in gut-friendly fibre and satisfying protein while being low in calories and sodium. What more could you want!
1 Process shallots, garlic, turmeric, chilli, ginger and tamarind in a small food processor until finely chopped. Add the olive oil and 1 tablespoon of water; process until a thick paste.
2 Heat a large saucepan or wok over medium heat. Cook paste, stirring, for 2–3 minutes, or until fragrant. Add the tomatoes; cook, stirring, for 3–4 minutes more. Add the stock and coconut milk, bring to the boil. Reduce the heat and then simmer, covered, for about 15 minutes.
3 Add the fish and beans; simmer, covered, for about 5–10 minutes, or until the fish is cooked through and beans are just tender. Stir in the brown sugar. Serve curry with steamed rice and greens.
Calories 381 cal
Kilojoules 1595 kJ
Total fat 9.4 g
Saturated fat 4.9 g
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How many shallots do we need?
Hi Kirsty
Apologies for that quantity being left off. You need 3 shallots.
Warm regards
Jenny de Montalk, Healthy Food Guide editor