With winter straight around the corner, there’s nothing better than a warming evening meal. And thanks to my turmeric and coconut fish curry, this dish not only packs a punch of flavour, but it’ll give your immune systems a boost too.
This quick and easy one-pan dish is packed full of delicious curry spices and provides our bodies with some pretty amazing anti-inflammatory benefits thanks to the turmeric and coconut and it’s no secret that we’re a big lover of both food ingredients at Primal Cure. With our Turmeric supplement being a popular product, we’re keen to include it in some of our recipes to get the most of its benefits.
The benefits of Turmeric
Thanks to its bioactive compounds, turmeric is considered to contain powerful medicinal properties – something that Indians have been aware of for quite some time. These compounds are called curcuminoids and the most important one is curcumin. Curcumin is the main active ingredient in turmeric and provides anti-inflammatory effects as well as strong antioxidants.
Whilst curcumin may sound like a solution to many of your health problems, the content of it in turmeric is not that high. Therefore, it's difficult to reach these levels by consuming the turmeric spice in your foods. This is why we suggest taking our turmeric curcumin supplement daily (to allow your body to receive its full benefits). That’s not to say, however, that you still shouldn’t consume the spice naturally. Taking turmeric curcumin naturally, and as a supplement, is the best way to top up your curcumin levels.
Curcumin is also fat soluble, which is why I decided to pair the spice with fish high in omega-3 and coconut milk. So, besides anti-inflammatory properties, what else does turmeric provide for us? Here are a few more benefits the amazing spice is full of…
- Improves brain function
- Lowers the risk of brain diseases
- Helps to lower your risk of heart disease
- Can help prevent certain cancers
- May potentially be useful in preventing and treating Alzheimer’s
- Helps to reduce muscle soreness (from inflammation)
- May have with depression
- May delay ageing and fight age-related chronic diseases
With the above said, hopefully, you’re a little more sold on the idea of turmeric and why it should definitely be a part of our diet. I personally take our Primal turmeric curcumin supplement daily and, because our turmeric capsules are designed to be pulled apart, you can either use them as a supplement or for cooking. They simply pull apart effortlessly and you can then receive not only their amazing flavour, but fifteen times the goodness due to the Bioperine. 3 capsules should be plenty to cook with.
As for the recipe itself, it makes for the perfect quick evening dish. I’d advise buying the ingredients during your next supermarket shop so that you have everything in advance. That way, when the midday slump comes, you have everything ready to create a delicious, flavoursome homemade curry - perfect for all the family.
This dish is best served with a wedge of lime and lightly fried cauliflower rice. I think cauliflower is a bit like marmite – you either love it, or you hate it. Therefore, make sure you serve it with something you actually enjoy. Remember, there really is no point forcing yourself to eat Primal foods that you don’t enjoy because you’ll only end up losing motivation to stick to this lifestyle. Instead, fill it with the Primal foods you love! It’s all about experimenting. Trust me.
Turmeric and Coconut Fish Curry Recipe
Serves 4 people
Preparation time: 5 minutes
Cooking time: 25 minutes
- 4 cloves garlic, peeled and diced
- 1 tsp fresh ginger, chopped
- 1 tbsp fresh turmeric (3 of our Turmeric Curcumin capsules)
- 2 tsp mustard seeds
- 1 tsp ground coriander
- 2 tsp cumin seeds
- 1 tbsp curry powder
- ½ tsp salt
- 1 medium sweet red pepper, sliced
- 1 red onion
- 1 tbsp Primal Cure coconut oil
- 400ml full-fat coconut milk
- ½ sliced courgette
- 1 small bunch coriander, finely chopped
- 600g mixed fish (we’ve used salmon, haddock and cod)
- 1 large cauliflower blitzed into rice
- 1 lime, sliced into wedges
- 5 tender stem broccoli sticks
- Begin by making your curry paste. Add the garlic, ginger, turmeric, mustard seeds, coriander, cumin seeds, curry powder and salt. Blitz everything together until you have a paste texture. Set aside.
- Add a tbsp of coconut oil to a pan. Once the pan is hot, add the diced onion and fresh coriander and cook on medium heat for 5 minutes. Add the curry paste and sliced courgette to the pan and continue to cook on medium heat for another 3 minutes.
- Add the tender stem broccoli sticks, red pepper, fish mix and coconut milk. Bring the pan to the boil and cook for a further 15 minutes on low heat (or until the fish is cooked through).
- Whilst the curry cooks, grab another pan with a tsp of coconut oil in and fry your cauliflower rice on medium heat until soft. This should only take a couple of minutes.
- Once cooked, serve the curry with a side of cauliflower rice and a wedge of lime.
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