Mild Fish Curry with Saffron Rice

A fish dinner can be a hard sell where children are concerned. If you have a curry lover in your house though, it can be a great way to make fish more appealing. This one is dairy and gluten free too.

Ingredients:

 About 300g of any fresh, chunky white fish like haddock, cod, monkfish.
I-2 teaspoons Sharwoods hot curry powder
I teaspoon Marigold veg bouillion powder
1 dessertspoon coconut oil
200ml coconut milk
I dessertspoon cornflour
1 onion, chopped
3 medium size carrots
Broccoli and cauliflower florets
I mug of white rice
1 dessertspoon of turmeric

Method

• Skin the fish and cut into large pieces.....about 2 cm cubes.
• Peel and chop the carrot into strips 
• Break  the cauliflower and broccoli into small florets
• Put the rice onto boil in 3 mugs of boiling water, add the turmeric and stir. Cook for about 20 mins
• Heat the coconut oil in  a frying pan and fry the veg gently for 5 mins.
• Add 200ml water and the coconut milk and simmer till tender.
• Add the curry powder and veg bouillion and stir well. 
• Mix the cornflour with about 40 ml water and blend, then add to the curry, stirring all the time until the sauce thickens to your liking.
• Lastly add the fish. Avoid stirring much at this stage. The fish will cook very quickly in the simmering curry, 3 mins should see it done.
• Slice a piece of the fish in two and make sure it looks white and has lost it's transparency. 
• Drain the rice and rinse in a colander with boiling water.
• Serve your curry on a bed of rice, top with some black pepper to taste.

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