Next up - Indian Daal Curry. We took loose inspiration from this Jamie Oliver recipe to make this spicy seafood and vegetable soup. Heat the veg pot with 1/2 cup (125ml) of vegetable stock (or coconut milk if you’re feeling decadent). Meanwhile, get a piece of oily fish such as trout or salmon and sprinkle with a little salt and garam masala. Skin and cut into chunks. Heat a frying pan with a little oil and fry the fish for a few mins on each side until lovely and golden, squeeze over some lime juice. Add a squeeze of lime juice to the soup as well and pour into a bowl; top with the fish, a spoonful of yoghurt, some extra sliced chilli if you like it hot and chopped coriander. Enjoy!
This is open to interpretation of course - use whatever fish you fancy or can get your hands on. Using an oily fish like trout makes this even healthier as they’re packed full of omega 3’s and you’ll get a nice boost of calcium from the yoghurt.
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