1 yellow or red capsicum seeded and chopped
4 green onions (shallots) sliced
1 tbspn ground turmeric
1 tbspn fish sauce
6 garlic cloves, chopped
2 red chillies
200ml coconut milk (use low fat variety – or low fat evaporated coconut milk or low fat milk with
coconut essence)
1 1/2 cups fish stock
1/4 cup palm sugar or brown sugar
juice of 1 lime
4 blue eye or swordfish steaks
MCT Oil for brushing
Steamed beans and chopped tomato, onion and mint to serve
Place capsicum, onion, turmeric, fish sauce, garlic and chillies in a food processor. Process until a
smooth paste forms. Heat the low fat coconut milk in a heavy based saucepan on medium for 5
minutes, until milk begins to separate. Add prepared paste. Cook for 5 minutes, stirring constantly.
Mix in stock. Simmer for 20 minutes. Stir in palm sugar and lime juice. Preheat barbecue or char
grill on high. Brush fish lightly with MCT Oil. Grill for 1-2 minutes each side. Serve fish with curry
sauce, steamed beans and combined chopped tomato, onion and mint.
4 green onions (shallots) sliced
1 tbspn ground turmeric
1 tbspn fish sauce
6 garlic cloves, chopped
2 red chillies
200ml coconut milk (use low fat variety – or low fat evaporated coconut milk or low fat milk with
coconut essence)
1 1/2 cups fish stock
1/4 cup palm sugar or brown sugar
juice of 1 lime
4 blue eye or swordfish steaks
MCT Oil for brushing
Steamed beans and chopped tomato, onion and mint to serve
Place capsicum, onion, turmeric, fish sauce, garlic and chillies in a food processor. Process until a
smooth paste forms. Heat the low fat coconut milk in a heavy based saucepan on medium for 5
minutes, until milk begins to separate. Add prepared paste. Cook for 5 minutes, stirring constantly.
Mix in stock. Simmer for 20 minutes. Stir in palm sugar and lime juice. Preheat barbecue or char
grill on high. Brush fish lightly with MCT Oil. Grill for 1-2 minutes each side. Serve fish with curry
sauce, steamed beans and combined chopped tomato, onion and mint.
Little Leakers
Yellow Fish Curry
