Using Bone Broth in your Curries

FISH CURRY

I am often asked for ideas about how people can incorporate bone broth into their daily diets and recipes. As a chef I rarely use a recipe and generally cook from a combination of experience and foundational knowledge that is imbedded in my brain. Fliss is constantly encouraging me to scoop that knowledge out and share it in the form of recipes so that you can all use them for inspiration!

Before I delve into this fragrant fish curry recipe, a few quick words about using bone broth in general Essentially wherever a recipe calls for a “stock” whether it be vegetable, chicken or beef you can replace this with bone broth. In this way bone broth and stock are interchangeable! The real difference being that bone broth is more nutrient dense and medicinal than a stock, which is not simmered for as long. Find out more about the difference between broth and stock here. And if you’re swapping bone broth for a store bought stock then you are also probably removing quite a few chemical flavourings and extra salt that doesn’t need to be there too!

This dish is a beautifully fragrant and light curry that can be made to have more or less spice depending on whether you are catering for kids or not. I’ve included chilli in this recipe but feel free to leave it out completely or add more! I have opted to use my Tonemade Vegetable Miso Broth due to its aromatic profile and that it compliments fish better than chicken or beef.

FISH CURRY

INGREDIENTS

4 garlic cloves, chopped

1 large red chilli, chopped

1 tbls ginger, finely chopped

1 stick lemongrass, finely chopped

1 onion, finely chopped

1 bunch coriander root, finely chopped (keep leaves for garnish)

2tsp ground turmeric

1 tsp ground cumin

5 lime leaves

3 tsp Tonemade Vegetable Miso Broth

400ml Coconut Milk

600g White Fish of your choice - cut into 4 cm pieces

1 red capsicum - cut into 2cm pieces

1 tbls fish sauce

Juice of 1 lime

2 tbls olive oil or ghee

Pink lake salt

2 cups basmati rice - Steamed to serve

1 head broccoli - Cut into florets and steamed to serve

300g green beans - Topped and steamed to serve

Fried Shallots to serve

SERVES 4-6

METHOD

1. Prepare broccoli and beans to steam

2. Begin to steam rice

3. Chop finely - garlic, onion, chilli, lemongrass, ginger and coriander stalks

4. Heat olive oil or ghee in deep frypan over medium heat. Add the garlic, onion, chilli, lemongrass, ginger and coriander stalk and cook for 3-4min until soft and fragrant.

5. Add the lime leaves, capsicum, spices and Tonemade Vegetable Miso Broth to frypan

6. Add the fish sauce, coconut milk and 200ml water

7. Simmer for 10 min or until slightly reduced

8. Steam vegetables while sauce simmers

9. Add fish to frypan and cook for 4 min or until just cooked through

10. Season with lime juice and salt

11. Serve with rice, steamed vegetables, coriander leaves and fried shallots

ENJOY!