Fish curry (and absolutely not a hen in sight!)

I’m a great fan of spicy food in very hot weather. Actually I’m a fan of spicy food in cold weather too, but the arguments in favour are less convincing.
Spices help to kill bacteria that develops in hot weather when fridges are unavailable. Certain spices, such as chilli also help kill off intestinal parasites which tend to develop in warm weather. They also stimulate appetite and digestion, both of which become sluggish when it’s very hot. They make you sweat (although this may not really sound like a good thing), which is your body’s way of cooling down and as a final bonus spices boost serotonin levels which makes you happy 🙂
So even if it’s 10 degrees and cloudy with you today, you’ll find this easy, delicious and healthy.
Ingredients (serves 4)
4 filets of white fish (I used hake)
1 onion
2 cloves of garlic
Freshly grated ginger
2 tomatoes
1 cinnamon stick
1 cup of peas
Handful of cashew nuts
Handful of raisins
1 cup of coconut milk
Fresh mint
1 fresh chilli
1 tblsp coconut oil
2 cups of vegetable stock
Seasoning – curry powder, sea salt, pepper, cumin seeds
Melt the coconut oil in a frying pan and gently fry the onions and garlic until golden brown. Add the fish and the chopped tomatoes and keep frying gently for few minutes. Add the stock and then the spices, ginger, cinnamon stick, raisins, cashew nuts and peas. Bring back to a gentle simmer. Cook for about 15 minutes and then add the coconut milk and freshly chopped mint. Serve!


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