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Feed them right from the start

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our gift to you

Feed them right from the start


Easy Fish Curry

Serves: 4|Prep: 15 minCook: 15 min

Dairy Free Gluten Free Nut Free Egg Free

Serves: 4|Prep: 15 minCook: 15 min

Fish is an essential part of a balanced diet as not only is it high in protein, but it’s the best source of omega-3 fats to boost brain function and even eye health! But often, kids will turn their nose up at a fish dish. This curry is a great way to simmer the fish to give it a soft melt-in-their-mouth texture. For the fussy eaters, this curry is a great way to sneak in some extra veg and can even be pureed for easier mealtimes.

Ingredients

Method


1½ tbsp coconut oil
3 spring onions, finely sliced
1 garlic clove, crushed
1/2 tsp ginger, grated
1 tsp curry powder
1 tbsp mild tomato paste
1-2 tbsp lemon juice
1 medium-sized sweet potato, peeled and cubed
1 medium-sized carrot, grated
1 cup coconut cream/milk
1 cup low-sodium vegetable broth or filtered water
3-4 white fish fillets (1lbs to 1 1/3 lbs) (snapper, hoki), cubed
1 cup (7/8 oz) baby spinach, chopped (optional)
2 tbsp fresh cilantro, finely chopped
sea salt and pepper
1. Heat coconut oil over medium heat in a large frying pan. Add onions, garlic, ginger, curry powder, tomato paste and lemon juice and cook for 2-3 mins, or until softened.
2. Add sweet potato and carrot and cook for another 2 mins.
3. Add coconut cream and broth and let simmer for 5 mins. Then add fish and spinach and cook for another 5 mins.
4. Season with cilantro, salt and pepper and serve with brown rice or quinoa on the side.

Tip:
If you are using frozen fish fillets bake the fish at 390°F for 10-15 mins before adding to the curry to avoid it being too 'fishy' for children. Serve immediately, store in the fridge for up to 4 days. Freeze for up to 4 months.


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