Fish and Bugs in Coconut Milk Curry

If only you could taste this deliciousness through a photo. I have used Golden Emperor in this example but any mild white fish will do.I had left over bugs, a lovely piece of Golden Emperor and freshly made coconut milk to work with, so I went searching for a recipe and adapt to AIP strict diet.  My only mistake was to not make more!!

Ingredients

1 tbsp ghee or olive oil
1 onion, chopped
1 tbsp coconut oil
1 tsp ground coriander (or 1/2 cup fresh chopped)
1 tsp turmeric powder (or comparable amount fresh)
2 tbsp grated ginger
1 tbsp grated galangal
2 garlic cloves, crushed
10 fresh curry leaves
400 ml coconut milk (freshly made if possible)
800g firm white fish fillets cut into 2.5cm cubes
4 bugs precooked, flesh removed from the shells, to serve
coriander leaves, to serve
1 avocado, to serve
alfalfa sprouts, to serve
cauliflower rice, to serve (optional)

Directions

Heat ghee or oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes, or until tender. Add coriander, turmeric, ginger, galangal, garlic and curry leaves. add in coconut oil and cook, stirring, for 1 minute, or until fragrant.

Add coconut milk. Reduce heat to medium-low and simmer for 10 minutes, or until reduced slightly. Add fish. Cook for 4 to 5 minutes, or until fish is just cooked through.

Season with salt and pepper.

Place a layer of alfalfa sprouts onto the middle of the plate and lay avocado slices to the side. Spoon some of the curry mixture onto the sprouts then arrange portions of fish on top. Top pile with coriander leaves and more alfalfa sprouts.

Serve with cauliflower rice (or steamed basmati rice and pappadums if not AIP)

 

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