INDIAN FISH CURRY WITH HOMEMADE FISH BONE BROTH

Paleo is sweeping the world with it's ability to heal, promote health and encourage a better way of eating and living. 

This recipe is a ripper and can be done in a variety of different ways to best suit your time availability, skill level and also taste. 

I made a simple fish bone broth using the following method;

INGREDIENTS:

  • 2 salmon carcasses (head to tail including all bones and head)
  • 1 brown onion
  • 2 carrots
  • 1 tbsp apple cider vinegar
  • 1L of filtered water
  • pinch of Himalayan Crystal Salt

METHOD:

  1. Pour the water into a large stock pot and place onto a low heat.
  2. Remove fish carcasses and rinse under running water to clean the fish well. 
  3. Roughly chop the carrot and onion and add to the water along with a generous pinch of salt.
  4. Add in both fish carcasses and try and have both covered with water. The water should be quite clean once adding the fish. 
  5. Bring to a boil, then simmer for 6-8 hours.

ALTERNATIVE: buy a quality fish stock pre-made.

FISH CURRY: (Chef Pete Evans)

INDIAN FISH CURRY, from our latest cookbook ‘Gut Health’. Tag, share and enjoy!

The tantalising flavour and aroma of this curry come from the array of gently cooked spices that are synonymous with Indian cuisine and have been renowned for centuries the world over for their healing properties. I call it the one–two punch, as you are getting flavour and doing something wonderful for your body. Feel free to swap out the fish for other seafood (like prawns, squid, mussels or octopus), or perhaps change it up with chicken, goat, lamb or beef and play around with vegetables that are abundant and in season.

  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • ¼ teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 700 g rockling
  • ¼ teaspoon sea salt
  • juice of 1 lemon
  • 2 tablespoons coconut oil
  • 1 onion, sliced
  • 1 tablespoon finely grated ginger
  • 3 garlic cloves, finely chopped
  • 1 cinnamon stick
  • ½ teaspoon chilli flakes
  • 12 fresh curry leaves
  • freshly ground black pepper
  • 1 x 400 ml can coconut cream
  • 750 ml (3-4 cups) Fish Bone Broth
  • 1 head of broccoli into florets
  • 1 bunch choy sum, chopped)
  • 1 long red chilli, finely sliced (optional to garnish)
  1. Mix the turmeric, coriander, cardamom and cumin in a small bowl and set aside. 
  2. Place the fish in a shallow bowl, season with salt and pour on half the lemon juice. Cover with plastic wrap and place in the refrigerator to marinate for 10 minutes. 
  3. Meanwhile, melt the coconut oil in a large frying pan over medium heat. Add the onion and sauté for 5 minutes, or until softened. Add the ginger and garlic and cook for 30 seconds, then stir in the spice mix, cinnamon, chilli flakes, curry leaves and a pinch of pepper and cook for 1 minute, or until fragrant. 
  4. Pour the coconut cream and broth into the pan and bring to a simmer. Reduce the heat to low and cook for 60 minutes until the flavours infuse.
  5. Add the fish and simmer for 8–10 minutes until the fish is just cooked through.
  6. Pour into each bowl. To finish, season with salt, squeeze on the remaining lemon juice and scatter on the chilli (if using).
  7. I also added broccoli and choy sum (chopped) for extra vegetables).

ENJOY! Your gut health and taste buds will love you for it!