• Finely dice the onion, garlic and ginger
• Cube up the potato, zucchini and carrot into equal sized pieces. Remove the corn from the corn cob. If preparing veg for BLW you can cut some vegetables into suitable blw shapes to help make them easier to grasp.
• Add the coconut oil to a large pot over a medium heat and pour in the mustard seeds. Once they begin to pop, add in the onion, garlic and ginger and fry for 5 minutes, mixing frequently
• Next add in all of the ground spices and cook for a further 2-3 minutes
• Add in the potatoes and carrots and cook for 5 minutes, stirring frequently
• Add in the zucchini, corn, tomato passata and water or bone broth. Bring up to a gentle simmer and allow to simmer until the vegetables are just about cooked
• Pour in the coconut cream and place in the fish fillets, cut into two-finger-width slices. Continue cooking over a medium heat until the vegetables and the fish are cooked all the way through. This should take another 5 minutes or so. Season with salt and pepper to taste and serve with cooked rice

RICE

• Cook rice using the absorption method or a rice cooker
• For extra ease of digestion, soak the rice the morning of cooking or the night before with 2 tsp apple cider vinegar. Drain and rinse the rice and cook as usual

PUREE

• Puree the fish curry including the fish, vegetables and some curry sauce. Add extra bone broth to thin to your desired consistency

BLW

• Serve similar to your own, the vegetables and fish are all very soft. You could also cut some vegetables into suitable blw shape (long thin fingers) and cook like so within the curry.