QUICK FISH CURRY

INGREDIENTS

2 tsp ghee

2 pieces white fish - barramundi, snapper etc

1 leek - halved and sliced

2 cloves garlic

1 tbs red curry paste*

juice of 1 lime

1 tbs honey

1 can coconut milk

250g konjac noodles*

METHOD

Preheat oven to 200 degrees.

Heat 1 tsp ghee in a large oven proof pan over high heat.

Cook white fish on each side until browned and place pan in preheated oven.

Let cook for 10 minutes or until cooked through while you make the sauce.

Heat remaining ghee in a medium sized pan over medium high heat and cook leek and garlic until soft and browned.

Add red curry paste and stir through until fragrant (about one minute).

Pour in coconut milk, lime juice and honey and continue to cook until it bubbles.

Prepare konjac noodles according to packet instructions and add into the curry sauce.

Serve the fish with the curried noodles on the side and drizzle any left over sauce over the top.

*Brands we recommend -

Slendier Spaghetti Style

This brand also does Konjac rice and is a great low carb way to enjoy your favorite pastas and rice dishes!

Maesri Red Curry Paste

This has the cleanest ingredients we’ve found in a supermarket brand. This is from Woolworths in Australia.

BUCKWHEAT PANCAKES