P has realised he can have a takeaway curry any time he likes now our diets are so poles apart! Not to be outdone, I have invented my own takeaway curry. I make a whole batch of this and put it in portions in the freezer for takeaway nights.
Truly Gluten Free Coconut Fish Curry
This one is a bit more involved but takes mere minutes to make.
Fry off some garlic, onion, ginger, cumin seeds, coriander seeds, a few seeds from split cardamom pods, a teaspoon of turmeric, ground coriander and some fennel seeds. Or whatever you have to hand.
I tend to steer well clear of ready made mixes like garam masala as some of them can be cut with wheat powder to make them cheaper. I buy organic herbs and spices and sometimes use the Lazy Ginger.
Chilli, as you know from the Barrier Plan encourages leaky gut so I avoid it. I do sometimes use a tiny dash of chilli oil or the chilli vinegar from the Lazy Chilli to give it a kick. Naughty girl.
Once your onions are soft, chop in a load of veggies. I tend to use courgette, cauliflower, broccoli and leeks the most, but you can use whatever you have in your fridge; it will all work. Don’t cut your veg too small or they will overcook – nice big chunks. Or add the veg a bit later if you prefer.
Stir the veggies round for a bit to coat in the spices. Next, throw in a tin of coconut milk. Make sure this does not contain carageenan, citric acid etc. The one I use is Biona Light Coconut Milk.
Pop in a couple of frozen fish steaks. I use these Sainsbury’s frozen cod steaks, which are cheap and perfect for curry. Make sure the fish is covered and then pop the lid on and simmer for about 15 minutes.
When the fish is done, add a few prawns. I use a mix of small and large ones from the freezer. Cook through for a couple of minutes; don’t overcook.
Then, serve in a bowl as the curry will be quite soupy. Lift a cod steak out carefully and place in the bottom of the bowl to keep it whole (ish) and ladle the curry over and round it. Sprinkle with some fresh coriander if you have some and enjoy.
This lasts a few days in the fridge and freezes well in batches as I said. If you are doing the Trulyglutenfree diet rather than the Barrier diet, a few cashews would go in nicely too for extra crunch.
- Truly #Gluten Free Pine Nut and Cranberry Coleslaw (trulyglutenfree.co.uk)
- Truly Gluten Free ‘Creamy’ Seafood Salad (trulyglutenfree.co.uk)
- Truly #Gluten Free Apricot Muffins (trulyglutenfree.co.uk)