We all need to be more aware of our digestive health and diseases/disorders - everything from our diet and bowel movements through to conditions such as Irritable Bowel Syndrome (IBS) right the way through to life-threatening cancers. Vitamix has shared a Turmeric Fish Curry recipe, which promotes healthy digestion. Turmeric is an antioxidant and anti-inflammatory that Vitamix ambassador and nutritionist Lee Holmes recommends, as it helps relieve leaky gut symptoms. This vibrant and delicious curry was created by Bondi-based chef Tom Walton. Turmeric Fish Curry Ingredients: Turmeric paste - makes 1 cup 200g fresh turmeric, peeled, roughly sliced 60g fresh ginger, peeled, roughly sliced 1 tsp ground cinnamon ½ tsp fresh ground black pepper 3 tbsp coconut or olive oil 1/3 cup water Fish curry 2 tbsp coconut or olive oil 1 small brown onion, finely diced 2 clove garlic, finely diced flake salt, fresh ground pepper 1 vine ripened tomato, diced 2 tbsp turmeric paste 400ml vegetable stock 300ml coconut milk ½ cup tinned chickpeas, drained, rinsed 250g Ling, hake or monkfish, or any firm white fish, cut into 3-4cm pieces 2 cups English spinach, roughly chopped ½ cup coriander, roughly chopped Juice 1 lime Steps: For the turmeric paste, combine all the ingredients into the Vitamix Ascent 600ml blending cup, screw on the base and blend on high for 1 minute to form a smooth puree. Pour this into a small pot and cook over a medium heat for 5-7 minutes, whisking, to reduce and thicken then pour that into a jar or container, allow to cool and store in the fridge up to 1 month. For the curry, place a medium saucepan over a medium/high heat and add the onion, garlic, and good pinch of salt. Cook this for 3 minutes, stirring often, then add the tomato and cook for 3 more minutes to break down. Add the turmeric paste, stir through, then add the vegetable stock and simmer for 4 minutes. Add the coconut milk and chickpeas and bring to the boil then add the fish and cook gently for 5 minutes before adding the spinach and allow that to wilt through the curry. Finish with the coriander, lime and serve with steamed rice if desired.
