Fish Curry with Fenugreek

Research looks promising that fenugreek can lower blood glucose levels and so potentially have anti-diabetic benefits. You can make a vegan option by swapping the fish with 240g of tofu or 300g of drained, tinned
chickpeas.

Taken from my book ‘Eat Right, Lose Weight’ which helps you discover your metabolic type.

Serves 2- Detox Type

Ingredients

• 1 tsp ghee or coconut oil

• 80g white onion, peeled
  and chopped

• 2 garlic cloves, minced

• 2cm piece of fresh ginger,
  peeled and minced

• 1 red chilli, deseeded and finely
  chopped

• 1 tsp black mustard seeds

• ½ tsp cumin seeds

• 1 tsp dried fenugreek leaves

• ½ tsp ground turmeric

• ½ tsp chilli flakes

• 190g ripe tomatoes, chopped

• 1 tsp tamarind paste

• 150ml coconut milk

• Juice of ½ lime

• 30g spinach

• 240g cod (or other meaty white
  fish), cut into chunks

Method

1. Heat the ghee in a large saucepan over a medium heat then fry the onion, garlic, ginger and chilli for 5 minutes or until softened and starting to colour.

2. Using a pestle and mortar, crush the black mustard seeds and cumin, together with the fenugreek, turmeric and chilli flakes.

3. Add the spices to the onion and stir and cook for 2 minutes.

4. Add the tomatoes, tamarind paste, coconut milk and lime juice, bring to a simmer and cook for 10 minutes or until the tomatoes have broken down and the sauce has thickened a little.

5. Add the spinach and fish to the sauce and simmer gently until the fish has cooked through.