Cod, curry powder and mint combine to make an amazing flavour combination, try these fish ‘meat’ balls for a helping of super healthy comfort food with an anti-inflammatory twist.
Stir all the fish ball ingredients together until everything is well mixed, with the exception of mint and miso. Let the mixture sit for 15 minutes.
Boil approximately 500 ml of water with 1 tsp. of miso paste. Form the mince mixture into fish balls with a spoon.
Gently place them into the pan of boiling water and let them cook for about 10 minutes.
Make the curry sauce
Fry the onion, curry, turmeric, ginger and apples in a pan with coconut oil.
Mix in the flour while stirring and add all the cooking water from the fish balls, a bit at a time and stir continuously.
Add the solid part of the coconut milk (at the top of the can) and simmer for 10 minutes.
Carefully place the fish balls in the sauce and bring it back to a boil for a short time.
TIP - serve with black quinoa, salted cashews and fresh mint.
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