Sam Wood’s Malaysian fish curry


Mama’s been an supporter for the lovely Sam Wood for some time now. There are plenty of reasons to love him and he is simply the nicest guy you will ever meet. But when Mr Nice-Guy isn’t busy tackling the challenges of nurturing a high-profile relationship, being a new step-dad (he struggles with making school lunches too!) and running numerous businesses, he has been busy working on his 28 program and bringing us sensational food and exercise ideas daily.

Pop this one in your dinner repertoire, you wont be disappointed!

Serves: 4
Prep time: 10 minutes
Cooking time: 30 minutes

Ingredients:

2 red chillies, deseeded and roughly chopped
2 garlic cloves, roughly chopped
1 lemongrass stem, white part only, roughly chopped
1 teaspoon curry powder
1 teaspoon ground turmeric
2 tablespoons coconut oil
1 x 400ml tin coconut milk
270ml coconut cream
1 small sweet potato, diced
2 x 100g firm white fish fillets such as whiting, cut into 2 cm pieces
Handful of green beans, chopped
1 small zucchini
chopped coriander leaves

CAULIFLOWER RICE:
1 cauliflower head, cut into large florets
1 teaspoon coconut oil

Method:

For the cauliflower rice, place the cauliflower florets in a food processor and blitz together briefly into rice-like
pieces. Set aside.

Add the chilli, garlic and lemongrass to a food processor with the spices and 1 tablespoon coconut oil. Whiz together to form a paste.

Heat the remaining 1 tablespoon oil in a large saucepan over a medium heat, add the paste and cook for 2 minutes, or until fragrant. Add the coconut milk, coconut cream  and sweet potato and simmer for 15 minutes, or until the sweet potato is soft. Add the fish pieces and simmer for a further 10–15 minutes until cooked, adding the beans and zucchini for the final 5 minutes of cooking.

Meanwhile, finish the cauliflower rice. Melt the coconut oil in a non-stick frying pan over a low–medium heat. Add the cauliflower, cover with a lid and cook for 5 minutes until soft.

Ladle the fish curry into bowls and garnish with a few coriander leaves. Serve with the cauliflower rice.

Nutritional info: Energy 2195 kj, Calories 524 cal, Protein 21g, Fibre 8g, Fat 42g, Saturated Fat 37g, Carbs 13g, Sugar 10g.

This recipe is an edited extract from 28 by Sam Wood published by Hardie Grant Books. RRP $39.99.
Available in stores nationally from April 18th.
Photography: © Chris Middleton

For more information on Sam’s 28 program visit 28bysamwood.com

  • April 11, 2017