A few weeks ago I experimented and made a chickpea curry with fish. I still had some fish in the freezer to use, so I decided to tweak what I did previously. And make a fancier plate.
V1: https://www.reddit.com/r/mediterraneandiet/s/jQ0ipTyiiE
V2: not too many differences. More fish, and I popped mustard seeds in some avocado oil for the base. I used a mini can of coconut cream (hence the close enough tag). And the used different chilies. This version was great and I appreciated the extra fish. I’ll keep it in the rotation.
Ok the side was mustard greens braised with ginger, garlic, onion, chilies, tomato paste, and a tiny bit of coconut cream from the can I used for the curry.
All finished with lime and some cilantro.
by PlantedinCA