Fish Curry in a Wok

This Asian-style fish curry has layers of flavors from a mixture of vegetables and herbs and spices.

Prep Time: 15 Min
Cook Time: 20 Min
Ready In: 35 Min

Servings: 4

Ingredients:

1 carrot
1/2 fennel bulb
1 small turnip
1/2 celeriac root
1 onion
1 shallot
1 tomato
2 tablespoons peanut oil
1/4 cup water
1 pound of white fish
2 cloves of garlic, finely chopped
1 bay leaf
1 tablespoon curry powder
Pinch of cumin powder
1/2 teaspoon cumin seeds
Chili powder, to taste
Salt and pepper, to taste
1 (13.5-ounce) can of coconut milk
1 spring onion, chopped
1 bunch of fresh cilantro, chopped
Cooked white rice

Directions:

Wash, peel and cut the carrot, fennel, turnip, celeriac root, onion, shallot and tomato into small pieces.
Add the oil to a hot wok, and cook the vegetables on high heat for 3 minutes.
Add the water, cover and cook for 5 minutes.
When the vegetables are cooked but still crunchy, add the fish, garlic, bay leaf, curry powder, cumin powder, cumin seeds, chili powder and salt and pepper, to taste. Stir in the coconut milk and cook over medium-low heat for 10 minutes or until the fish is cooked through. Remove the bay leaf.
Garnish with the spring onions and cilantro.
Serve on top of white rice.

This recipe is courtesy of Gourmandize.com.

HealthyWomen Editors

Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

Senior Editor, HealthyWomen

Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

Read Full Bio