As I’ve said before, we love curries. A lot. Unfortunately I’ve discovered of late that I’m sensitive to nightshades (they make my psoriasis itch). What the heck is a nightshade?!?! I hear you cry! Well, I never knew what they were either until recently. Check out what The Paleo Mom has to say about them.
So, that’s meant getting creative with curries as I can no longer use the staple tomatoes and chillies, or paprika and cayenne. Enter… roots! Ginger and turmeric are my saviours, along with garlic and onions, they create the perfect base for a curry that you can add various other spices to.
With this curry I wanted a creamy, nutty flavour with some heat from a lot of ginger and turmeric, and that’s what I got! I used haddock, prawns and scallops but you could use anything really… Salmon works well, cod, monkfish, large prawns, mussells, you name it.
Ingredients (serves 4-5):
Large chunk of ginger (about a thumb and a half)
One raw turmeric root (medium sized or half large)
4 garlic cloves
Handful coriander stalks
1/2 large white onion chopped chunky
1/4 butternut squash diced chunks (I used pre-roasted but you could use raw and add it earlier)
2 natural smoked haddock fillets (I had one large and one small)
3/4 bag small prawns
1/2 cup queen scallops
4 anchovy fillets
Full can coconut milk – I use this one because it has no additives
1 cup stock (I used chicken, but fish stock would be great)
3/4 cup cashews (soaked in water for at least an hour)
Tsp each of ground cumin, ginger, coriander
2 bay leaves
1/4 tsp each ground cloves, cardamom, pepper, salt
Tbsp oil (I used leftover anchovy olive oil but coconut oil works fine)
Fresh coriander leaves chopped and lime to finish
Chopped chillis (optional if you’re fine with nightshades and spice!)
Get the cashews soaking as soon as you can. Meanwhile crush the garlic, and grate the turmeric and ginger into a pan over a medium heat with the oil in. Add in the onions, chopped coriander stalks, chopped anchovies and bay leaves (and chillis if you’re using them), and turn down to a low heat, stirring well to combine the flavours. Let that sweat for a few minutes.
Keep a small amount of the water from the cashews and blend them up. You’re looking for a creamy paste, so add some more water a bit at a time if it’s not quite the right consistency for blending. Once blended add it to the pan.
Then add in the stock and half the coconut milk, along with all the spices. If your squash is raw, add it now. Stir well, bring up to a gentle boil, turn down, cover and leave it to simmer for about half an hour, stirring occasionally to make sure it doesn’t stick.
Now take your fish out of the fridge and let it come up to room temperature. Chop any fish that needs to be, I like good sized chunks. You can also chop the coriander and lime wedges just now, and tidy everything up before the last stage!
Your curry should now be quite thick and the onions and squash soft. Have a taste. Is there enough heat? Enough salt? Now’s the time to adjust, maybe add more ground ginger or turmeric. Add in the rest of the coconut milk and bring it back up to a simmering boil. If you’re squash is already cooked, add it now and cook for a couple of minutes.
Lastly add in all of the seafood. Just dump it in! Stir really well to make sure everything is coated in sauce. This will only take about 6-8 minutes to cook. If you have larger prawns or mussels it may take slightly longer and the pan should be covered to steam them.
When it’s ready, serve in bowls with your favourite curry accompaniments! Great with cauliflower rice, which we had along with some curried okra (recipe for that to follow). But you could just have this all by itself. A meal in a bowl! Awesome.