SERVES: 3

GLUTEN FREE, HIGH IN OMEGA 3 FATS AND FIBRE

Why this recipe? How is it green and quick? How am I contributing to making this earth green by following this four steps or less recipe?

It is quicker than a quick recipe.

Using frozen stir fry vegetables, will save 10-12 minutes of your time required to wash, cut, chop veggies. 

By using this recipe you save 10-12 minutes of your precious time that is about 5 to 8% of the total time you spend in kitchen on an average (assuming you spend a total of 2-3 hours in a day in the kitchen)

COOKING TIME: 8-10 minutes

PREPARATION:
Marinate Fish for 10-15 minutes

INGREDIENTS:
For Fish Marination
1 teaspoon of salt
2 teaspoon all-spice (garam masala) or any other spice mix
1 tablespoon lemon juice

For Curry Topping:
2 teaspoon oil (1 for fish,1 for curry)
1 tablespoon of sesame (til) seeds
1 tablespoon Thai curry paste ( Green, Red or Yellow)
1 can of coconut milk
½ teaspoon of red chilli powder
500 grams of mixed frozen vegetables
1 square inch of frozen chopped green chilli (if preferred)

STEP 1. Put sesame seeds in heated oil. Stir for 30 seconds and add thai curry paste to it.
STEP 2. Add coconut milk, thawed frozen vegetables. Keep it on high heat for 2-3 minutes. Let it simmer for 3-4 minutes with lid covered.
STEP 3. On another stove, put marinated fish on to heated oil in a pan and cover the lid. Turn it once after 3-4 minutes while vegetable sauce is cooking on the other stove.
STEP 4. Fish and sauce will be done almost at the same time within 5-6 minutes. Serve sauce over fish. You can chose to garnish it with spring onion, craisins and nuts of your choice.

HANDY TIPS:
1. This preparation can be served as a soup, a topping on grilled veggies or meats or as a curry to go with rice or with roti, naan or bread.
2. Bring your creative side to play and add some flavourful herbs like lemon basil, rosemary, cilantro or dill.