I came up with this recipe recently after my friend told me how she was feeling a bit under the weather. Knowing about the amazing benefits of turmeric I made sure it was a main feature in the recipe. Turmeric is a natural anti-inflammatory and antioxidant as well an an anti-depressant, appetite suppressant, reboots your digestive health, lowers blood sugar levels, detoxifies the liver, aids your immune system, fights cancer…and the list goes on. It’s pretty much miracle fairy dust! So get some turmeric into your gut today – your body will thank you for it!
1 kg white meaty fish fillets of choice (I used cod)
400ml can of coconut milk
1/2 cup water or Homemade Chicken Stock
1 onion, finely sliced
2 inch knob of fresh ginger, finely chopped
6 cloves fresh garlic, finely chopped
A good glug of olive oil
1 bulb of fennel, sliced
4 anchovy fillets
2 tbsp fish sauce
Zest and juice of 1 lime (or lemon)
1 tbsp extra virgin olive oil
Vegetables of choice to serve (I used raw zucchini “pasta” made with my julienne peeler)
Fresh fennel leaves (from the top of the fennel bulb) or 1 spring onion or coriander to garnish
3/4 tbsp ground turmeric
3/4 tbsp cardamom pods
1 cinnamon stick
1/4 tbsp nutmeg
1/2 tbsp cloves
1/2 tbsp fennel seeds
Fresh or dried chilli to taste
Himalayan or Celtic Sea Salt and pepper to taste
Place cardamom pods, cloves and fennel seeds in mortar and pestle and roughly grind spices until they are a variety of sizes. Keeping just a few of each whole (for effect).
Place all ingredients of Spice Mix in a fry pan and heat spices over a low heat until fragrant (about 1 min).
Keeping the pan on a low heat, add olive oil, onion, ginger, fennel and garlic to the pan and sauté for a couple of minutes or as soon as the spices start to stick to the pan. As soon as this happens, add the water or stock and cook, stirring occasionally for about 10 minutes.
Add the anchovies, lime zest, lime juice, fish sauce, coconut milk and and the fish, cover with lid and cook for 10-15 minutes depending how big your pieces of fish are. If you leave your fillets whole (I do) then you might need more like 20 minutes. Just keep an eye on it and ensure your fish is cooked through. The fish should pull apart easily.
Serve on vegetables of choice and garnish with your choice of greenery.