Monday, 9 June 2014
350g frozen pollock, cut into cubes (no need to defrost, but it is easier to cut if it has been out for 30 minutes)
1 sweet potato
2 garlic cloves
3 chunks frozen chopped spinach
2 tbsp tomato purée
100g creamed coconut, dissolved in hot water
Fry chopped onion in fat of choice (I used coconut oil), then add thyme, oregano, pepper and chopped garlic. Then throw in diced sweet potato and kohlrabi, stir once in a while. Pour in creamed coconut, lime juice, tomato purée and spinach after a few minutes. Stir and cover with a lid. When the vegetables are almost done, place the cubed fish on top, replace the lid and let cook for a few minutes until fish is done. Stir and serve. Easy!