Turmeric is an excellent addition to any diet to aid with digestion. This healthy Turmeric Fish Curry by Bondi-based Chef Tom Walton has an antioxidant and anti-inflammatory properties and is packed full of goodness (and flavour!). Tom makes this recipe using the Vitamix Ascent blender (which we love here at ele!), but you can use the blender that you have at home.
Turmeric Fish Curry Recipe by Tom Walton
Turmeric paste – makes 1 cup
- 200g fresh turmeric, peeled, roughly sliced
- 60g fresh ginger, peeled, roughly sliced
- 1 tsp ground cinnamon
- ½ tsp fresh ground black pepper
- 3 tbsp coconut or olive oil
- 1/3 cup water
- 2 tbsp coconut or olive oil
- 1 small brown onion, finely diced
- 2 clove garlic, finely diced
- flake salt, fresh ground pepper
- 1 vine ripened tomato, diced
- 2 tbsp turmeric paste
- 400ml vegetable stock
- 300ml coconut milk
- ½ cup tinned chickpeas, drained, rinsed
- 250g Ling, hake or monkfish, or any firm white fish, cut into 3-4cm pieces
- 2 cups English spinach, roughly chopped
- ½ cup coriander, roughly chopped
- Juice 1 lime
- For the turmeric paste, combine all the ingredients into the Vitamix Ascent (or blender) 600ml blending cup, screw on the base and blend on high for 1 minute to form a smooth puree.
- Pour this into a small pot and cook over a medium heat for 5-7 minutes, whisking, to reduce and thicken then pour that into a jar or container, allow to cool and store in the fridge up to 1 month.
- For the curry, place a medium saucepan over a medium/high heat and add the onion, garlic, and good pinch of salt. Cook this for 3 minutes, stirring often, then add the tomato and cook for 3 more minutes to break down. Add the turmeric paste, stir through, then add the vegetable stock and simmer for 4 minutes.
- Add the coconut milk and chickpeas and bring to the boil then add the fish and cook gently for 5 minutes before adding the spinach and allow that to wilt through the curry.
- Finish with the coriander, lime and serve with steamed rice if desired.