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Fish Curry with Snow Peas and Buckwheat
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Fish Curry with Snow Peas and Buckwheat

Asian-inspired coconut fish curry the whole family will love. If you are a spicy lover you could also add some Thai chili pepper, jalapenos or chili paste.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Servings: 2
Calories: 493kcal

Ingredients

  • 10 oz fish fillet of your choice cubed
  • 1 cup eggplant finely chopped
  • 1/2 cup carrot finely chopped
  • 1.5 cup snow peas or sugar snaps chopped into bite-size pieces
  • 1 cup tomato chopped
  • 1/2 cup onion chopped
  • 2-3 clove garlic minced
  • 2 tbsps fresh grated ginger
  • 1.5 cup unsweetened coconut milk
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp turmeric powder
  • sea salt to taste
  • black pepper to taste
  • 1/2 lime/lemon juice only (use less if using lemon, 1 lime = 1 tbsp juice)
  • 3/4 cup buckwheat/quinoa/brown rice (we used buckwheat)
  • 1/3 cup fresh parsley chopped (garnish)

Instructions

  • Cook buckwheat/quinoa/brown rice according to the instructions on the package. This will take about 15-30 minutes.
  • Roast mustard, cumin, fennel, and coriander seeds in a dry pan until fragrant and lightly browned. Crush in pestle and mortar. Optional, add cardamom if you like.
  • In a large pot, heat cooking oil over medium heat. Saute onion for 2-3 minutes, then add garlic, ginger, turmeric and roasted, crushed herbs. Cook, while stirring, for 1 minute more.
  • Add carrots, tomatoes, and eggplant. Cook for 5 minutes. Stir regularly.
  • Add snow peas and coconut milk. Cook for 5 minutes.
  • Season with salt, black pepper and squeeze of lime
  • Add fish and simmer on low until the fish is cooked through.
  • Serve with buckwheat and chopped parsley.

Notes

If you don't have all the herbs available in your kitchen, you could use garam masala or curry powder instead. 

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