This Bengali-inspired fish takes just 15 minutes to make. It’s exotic spices taste luscious, and are easy on the digestion. Wild fish is preferable, as most farmed varieties are GMO-fed. I used mild flavored Red Snapper, which is a small fish and therefore safer than larger fish, which often have concentrated toxic build-up. Catfish is another favorite, but harder to find. I wanted a special dish using Turmeric, because of its ability to fight cancer, Alzheimer’s, microbes, inflammation, and free radicals.
Turmeric is the primary ingredient in curry, with powerful health benefits. So one might think that curry should be on our menus every day, right? However commercial curry powders contain other problem ingredients such as cayenne and paprika, which are nightshades. Uh oh! The nightshade family vegetables (peppers, tomatoes, white potatoes, eggplant) are notorious for causing digestive problems and intestinal fissures in approximately 38% of Americans, which can lead to serious auto-immune diseases. For details, see my article Beware of Nightshades. You can easily solve this problem by mixing your own spices in a “nightshade-free curry powder” – See my recipe: Curry Powder, Nightshade-free. Traditional curry powder is a combination of spices, and every local Asian village has it’s unique authentic mix. However this curry is very unique, made with turmeric, cumin, mustard, fenugreek, fennel, garlic, ginger, and no nightshades. Hooray! It’s one of my top favorite recipes. The Galangal (Thai ginger) is optional – you can find it in most Asian markets, in some grocery ethnic sections, or online. Look for Thai Kitchen dried galangal. Serves 2.
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground mustard
- 1/2 teaspoon unprocessed salt
- 3/4 pound Red Snapper or other mild-flavored wild fish. (Avoid farmed fish as it is likely GMO-fed and raised in toxic conditions.)
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, coarsely chopped
- 1-inch fresh ginger root, diced
- 1 slice galangal root, also called Thai ginger, fresh or dried (optional)
- 2 teaspoons Red Boat fish Sauce
- 1/2 onion, coarsely chopped
- 1 tablespoon sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 1/2 teaspoon PureLo Lo Han Sweetener by Swanson, or 2 teaspoons raw honey, or your favorite sweetener.
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fenugreek seeds, ground in mortar & pestle
- 1/2 teaspoon fennel seeds, ground in mortar & pestle
- 1/2 teaspoon mustard seeds, ground in mortar & pestle
- 1/4 teaspoon ground anise (optional)
- 1 cup thick goat yogurt. If you’re avoiding dairy, substitute thick coconut milk such as, Native Forest organic Full-fat coconut milk
- 1 tablespoon organic ghee or coconut oil for frying
- Optional garnish: cilantro and/or star anise
- In a pie pan or broad mixing bowl, whisk together all the marinade ingredients. Add the fish, coat the marinade evenly on all sides and set aside to marinate for 5-10 minutes.
- Add all the Sauce ingredients to any blender or food processor. Process well.
- In a large skillet, melt 1 tablespoon ghee or coconut oil over medium heat. When hot, add the fish and fry gently for 3 minutes on each side. Do not overcook. Pour the blended sauce over the fish in the pan and bring just barely to boiling. Garnish with cilantro and/or star anise and serve!