Blueberry Blender Muffins
November 5, 2020
A lot of the people I see don’t seem to be big fans of fish so thought I’d do a recipe with it. Fish is a great lean protein rich in omega 3 fatty acids which is important for a healthy heart and brain. It is recommended to include it as part of a healthy diet 2-3 times a week. Give this recipe a try as one of your options this week (I promise it doesn’t taste “fishy”)
Fish curry
Ingredients
1 Tbsp of olive oil
1 onion, diced
2 tsp crushed garlic
1 tsp ginger
1 cup of pumpkin, cut into small cubes or thinly sliced
2 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp red chili
1 tsp salt
1/2 tsp black pepper
400ml reduced fat coconut milk
1 chopped tomato
6 hake medallions, diced into smaller chunks if you want it to cook faster
Coriander to garnish
Brown rice, to serve
Method
Heat the olive oil in a large pan and add in the diced onion, garlic and ginger. Cook until slightly brown or soft. Add in spices and cook for 2 minutes. Add in pumpkin and stir to combine. Add in the coconut milk and tomato and let it simmer for 10-12minutes. Add the fish to the pan with 1/4 cup of water and simmer for another 10minutes or until cooked. Garnish with coriander and serve with some brown rice!
Sumaiya Essa
Sumaiya completed her Bachelor of Science degree in Dietetics at the University of KwaZulu Natal in Pietermaritzburg. Having always believed that “you are what you eat” and chose this career in nutrition and dietetics to educate, inspire and encourage people to make the right food choices. As the great Hippocrates once said, “Let food be thy medicine and let medicine be thy food”. Disclaimer: The views and opinions expressed on this blog are entirely my own. This website is for informational purposes and please be aware that any information contained within this website should not be considered as medical diagnosis or treatment and should not replace physical treatment with a medical professional.
