Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Low Disaccharide
Serves: 4
Prep time: 10 mins
Cooking time: 15 mins
Ingredients
2 tbsp oil
1 large onion, diced
2 cloves garlic, crushed
1 tbsp curry powder
2 tsp ground tumeric
1 tsp ground cumin
1 tbsp natvia, honey or substitute
1 x 440ml can coconut milk
2 tbsp fish sauce (gluten free)
juice of 1 lime
½ cup water mixed with 2 heaped teaspoons corn flour (gf)
4 fillets white fish, cut into chunks
Method
Heat oil in pan to medium high, add onion and garlic and sauce 5 minutes.
Add curry, tumeric and cumin and cook a further 2 minutes until fragrant.
Add natvia (or honey), coconut milk and fish sauce and bring to the boil.
Simmer slowly for 6-8 minutes (depending on the thickness of the fish) until cooked through.
Add lime juice, and gently stir in flour and water mixture to slightly thicken.
Garnish with chopped coriander, lime slices and a dollop of yoghurt.
Serve with cauliflower rice or vegetables of choice.
