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Mahi Mahi Curry
Ingredients
- Carrots 4 large
- Potatoes 2 cups cubed
- Rainbow kale
- 3 filets mahi mahi (cube them & add salt)
- 1/3 cup coconut cream
- 1 cup water
- Salt to taste
- 3 tbsp curry powder (yellow)
- 6 cloves garlic
- 2 tbsp diced ginger
- 1 pod black cardamom
- 1 red onion
- Good olive oil
- Bay leaf
- Serve with brown rice
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Directions
- Sweat carrots, ginger, onions, in a large pot until they begin to give off liquid, there should be olive oil in the pan
- Salt them at this point
- Add garlic and ginger, cook another 3 minutes until they begin to slightly brown
- Add curry powder, other spices
- Add water when veggies begin to stick to pot
- Allow to cook, covered. After about 5 minutes add diced tofu if you’re using it.
- Add kale once the potatoes are soft, about 20 min
- Adjust salt to taste
- Add fish (cubed) to top of pot 10 min before you’re ready to serve. Cover and allow to steam through.
- Stir before serving, serve over rice.
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