I have a lifelong complicated relationship with Fish.

I love seeing them in the ocean (but still freak out if they touch me); I was obsessed with dolphins and whales in the 90s adorning t-shirts, bedroom wall posters, (and I can draw a blue whale in quick time); heck I even have a tank of them at home who shag constantly because they’re so happy.

However eating them has never been desirable. Not least because of vegetarianism for a lot of my life, the environmental and conservation issues, but actually…the taste, smell, texture…even the idea of eating them. Yuck.

However. It’s something I have decided to try out on an occasional basis. For all the health boosting reasons, to keep my brain and joints ticking over, and to conquer my personal-fish-demons.

All sustainably of course.

This recipe is sooooo simple and quick.

INGREDIENTS FOR 2:

  • 1 tbsn turmeric powder
  • 1 tspn coconut oil
  • 2 white onions finely sliced
  • 1 tspn cumin powder
  • 1 tspn garam masala
  • 1 tin light coconut milk
  • 200g mange tout sliced lengthways
  • 1 tbsn tamarind paste
  • 5cm grated ginger
  • 2 pieces of sustainably sourced fish skinned, boned, and cubed (I did smoked Basa)

TO SERVE:

  • Brown basmati
  • 2 Spring onions
  • 1 Red chilli

Start by sprinkling and rubbing the turmeric on the fish and set aside. Then add the coconut oil on a low heat in a big pan, and once melted add the thinly sliced onions. Once they tart to soften add the cumin and garam masala and cook down.

Then add the coconut milk and the tamarind paste and stir through before adding the ginger, mange tout and fish stirring until everything is covered by the sauce. This will need to cook for around 6 minutes on a low heat and then on a high heat for 1 minute at the end to thicken the sauce.

In the meantime chop the spring onions and chilli and get the rice ready (microwave pouch of course – we’re all busy).

Finally, serve sprinkling the onion and chilli on top to your taste.

Brain food is yours.