FISH MASALA

looking for a simple dinner full of comfort and wholesome ingredients? This curry is one of my absolute go-to meals to cozy up in the brisk weather. Im not joking-your-ass when I say I've made this bad boy 2 weeks in a row for meal prep dinners.

This masala curry is packed with nutrients with the perfect balance of healthy fats, scrumptious veg and fish which melts in your mouth.

Ingredient

• extra virgin olive oil (evoo)

• 3 cloves of fresh garlic minced

• 1 tbsp of freshly grated ginger

• 1 medium red onion or white finely sliced (I prefer red)

• 2 large red peppers finely sliced

• 2 zucchinis cut into mini moons

• Spices: 1 tbsp of garam masala, 1/2 tbsp of curry powder, 1 tsp turmeric, 1 tsp coriander, 1 tsp chili powder

• 1 can of fire roasted tomatoes

• 1 can of coconut milk

• I can worth of veggie broth

• 1 lb/ 450g of white fish of your choice cut into chunks (tilapia works great)

Method:

1. Preheat a large pot with evoo and then sauté your garlic, ginger and oil for 2 minutes

2. Add your vegetables and continue to sauté the veg until the onion is translucent*

3. Add your spices to the pot and cook for around 1 minute until fragrant**

4. Add your can of tomatoes, coconut milk and veg broth (I measure this out with with my coconut milk to get make sure I don’t miss any of the creaminess.

5. Bring the pot to a simmer and allow to simmer for about 15 minutes

6. Add your fish in last minute and simmer until the fish is cooked through

7. Serve up with rice, cilantro and some chili if you're feeling spicy hehe

TIPS for extra boujeeness:

• coat the veg in a layer of olive oil and a combo of the spices used above then bake at 400F until tender. This will add another layer of flavor to your dish.

• Instead of using rice you could try baked baby potatoes

* if you are using baked veg add them after step 4

** if you are a a big fan of slice you could increase the amount of chili powder or I like to add some finely sliced chopped jalapeños.