For the past two weeks I’ve been working on clearing out the odds and ends of ingredients that have accumulated in my fridge, freezer and store cupboard. This spicy fish curry is the coming together of harissa paste, curry powder and mix fish pieces.
This urge to clear out came as a result of listening to a podcast about leading a minimalist life. I realized that,l although I’m not a lavish spender or buyer, I could do more in the way of living a minimalist lifestyle. My actions were to clear out my ingredients (but not throw out ingredients) and clear out my wardrobe, only throwing out very old items, everything else will go to the charity shop.
This curry is on the spicier end of the heat scale. If you wish to have a milder curry, remove the red chilli, swap the harissa paste for tomato purée, use half the amount of curry powder and serve with natural yogurt.
Hope you enjoy!
1 tbsp sunflower oil
Thumb-sized piece of ginger, sliced
3 cloves of garlic, sliced
1 red chilli, sliced
1 onion, sliced
1 carrot, sliced
1 tbsp harissa paste
1 tbsp curry powder
1 tbsp soy sauce
1 tsp Meridian almond butter
1 pack mixed fish pieces
Handful of kale, chopped
Pinch of salt
50ml Alpro almond milk
Heat the oil in a large pan and add the ginger, garlic, chilli and onion.
Precook the carrots in the microwave for three minutes before adding to the pan.
Stir in the harissa paste, curry powder, soy sauce and almond butter. Add a splash of water and cook for two minutes.
Add the fish and water and allow to simmer for 15 minutes before adding the kale and simmering for a further five minutes.
Season with salt and add the almond milk just before serving with grains of choice.