Fish Curry with Pink Ling a recipe for the low fodmap, diabetic, gluten and lactose intolerant diets

Fish Curry with Pink Ling


Fresh fish and vegetables
Fresh caught Pink Ling and vegetables straight  from the hot house and garden.


500 grams fresh pink ling chopped into 2.5 cm cubes
1 teaspoon sea salt
1 teaspoon each cumin and black mustard seed
2 teaspoons ground turmeric powder
2 fresh cardamon leaves
1 dessertspoon finely chopped fresh ginger
2 long green chillies sliced diagonally
1 long red chilli sliced diagonally
1 tablespoon finely chopped purple basil
2 tablespoons chopped spring onion tops
2 black capsicums finely sliced (optional)
1 medium size red capsicum finely sliced
2 small cigar shaped egg plants chopped into half rounds (1 small standard eggplant will do)
6 medium tomatoes chopped into small pieces
1 tablespoon peanut oil
3 cups crayfish and laksa mint stock (see recipe)


heat oil
add cumin and mustard seeds stirring occasionally allowing them to pop for 1 min
add salt, ginger, chillies, spring onion-tops and capsicum cooking until well sweated
add chopped tomatoes, stir through and simmer for 2 mins then ad turmeric cook for a further 3 mins stirring occasionally
add fish stock bring back to a fast simmer and add chopped eggplant and basil and cardamon leaves
simmer for 15 mins
add fish and simmer slowly for 20 mins

serve with rice or rice noodles

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