I have been trying to come up with new ways to eat less rice, not because rice is horribly bad for me but because I just like to give myself little challenges now and then and my most recent challenge is to lower my carb consumption in the name of research. Why you ask, well because I am working with some clients with diabetes and I want to walk a few miles in their shoes.
Diabetes is a topic close to my heart, it was the subject of the first book I self published and it has always been a disease that demanded my attention. We all know that the incidence of diabetes is on the rise, I am not going to go into the hows or the whys here, I just want to say I would like to think my recipes can be used by diabetics on regular basis.
So with the mission in mind, here is a divine fish curry I whipped up the other night. I used spearfish, but you could use any firm sustainable white fish or the sauce is so damn tasty you could forget the fish and just load it with low carb veggies and some hard boiled eggs. I love these little black lentils, don’t overcook them as there is nothing worse than mushy lentils in anything but dhal or lentil patties. As always is the case with the curries they taste better the next day.
You may find it odd that i used ground ginger in this recipe, that is because I had a limited amount of fresh stuff in my fridge when I decided to whip this up.
Black lentil and spearfish curry
1 cup black lentils
2 tablespoons organic ghee
1 red onion, finely chopped
2 teaspoons ground ginger
1 teaspoon garam marsala
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
10 fresh curry leaves
2 dried red chillies, halved
400g can organic tomatoes
200ml organic coconut cream
750g spearfish, into thick pieces
iodised sea salt, to taste
- Cook the lentils in a pan of boiling water for 15 minutes or until just soft, drain well.
- Heat the ghee in a large frying pan, add the onion and cook over a medium heat for 10 minutes or until lovely and soft.
- Add the spices, curry leaves, chillies and cook until the spices are fragrant.
- Add the tomatoes, coconut cream and salt and bring to boil, reduce the heat and simmer for 15 minutes or until the sauce has thickened slightly.
- Add the fish and lentils cook for 5-10 minutes or until the fish is just tender. Serve with steamed green vegetables dressed with a little ghee and lemon juice. Serves 4