fish curry masala

This is a super easy dish to make in 30 mins, providing you have all the ingredients ready. It is a very delicate sauce and I have been using the fish pie mix of salmon, cod and smoked haddock, as the fish is already boned and cut into pieces and the taste from the variety of fish is divine! very simple but tasty recipe that is ketogenic, gluten free, dairy free and paleo.

PREPARATION & COOKING TIME: 30 mins

INGREDIENTS for 2 portions:

1 packet of 400gr of fish pie mix

400gr tin of chopped tomatoes

2 tablespoons extra virgin olive oil

1 small shallot, diced

2 garlic cloves, chopped

1/2 teaspoon ground coriander

1/4 teaspoon chilli powder (optional)

1 teaspoon garam masala

20gr ground almonds

• in a medium pan sauce the onion and garlic in the olive oil
• when the onions change into a translucent consistency, add the chopped tomatoes, salt, ground coriander, chilli and garam masala and simmer for 20 mins on a low eat stirring regularly
• then blend the sauce with the mini piper and add the ground almonds
• taste and adjust the salt to your liking
• keep the pot over heat and add the fish, that you previously drained of any excess liquid
• place the lid on top of the pot and cook the fish for 3-4 minutes
• serve hot and you can garnish with fresh chopped coriander
  

  NUTRITIONAL VALUE PER PORTION
  energy kcal	401.7
  fat	22.3
  of which saturated	3.9
  carbohydrates	10.9
  of which sugars	8.3
  fibre	4.0
  protein	38.4
  salt	1.4