Free Healthy Recipe - Malaysian Mushroom & Fish Curry
Dairy free, Low carbohydrate, Low GI, Low sugar
The mushroom has all the attributes of a superfood - nutrient-rich, flavour-rich, low in kilojoules, high in bioactive compounds, antioxidants, covenient and affordable.Recipe courtesy of The Australian Mushroom Growers Association.
2 tbsp coconut oil
400 grams mushrooms - brown, sliced
20 grams curry leaves, fresh
500 grams jewfish, or other skinless thick white fish fillets
185 grams curry paste, Malaysian
½ cup stock- fish
¾ cup coconut, milk
1 capsicum red, thinly sliced
4 onions green, thinly sliced
2 tbsp fried Asian shallots
coriander & steamed brown to serve
Image courtesy of The Australian Mushroom Growers Association.
Heat a deep, large frying pan over high heat. Add half the oil and all the mushrooms, cook, shaking the pan occasionally for 5 minutes until mushrooms are just tender. Remove to a bowl. Add remaining oil and curry leaves (if using) to the hot pan and cook for 1 minute or until curry leaves are crisp. Remove to a plate lined with paper towel. Cut fish into 6cm pieces.
Makes 4 servings (serve = with rice)
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