Simple Spring Fish & Veggies Curry

Ingredients (serves 4):

  • 200g salmon fillet

  • 200g cod fillet

  • 400 ml coconut milk

  • 4 carrots

  • 8 green aspargus

  • 2 courgettes

  • 2 young celery stalks

  • 3 red oignons

  • 1 garlic clove

  • 2 tbs olive or coconut oil

  • A bunch of fresh coriander or basil

  • Young radish or leek stems (optional)

  • 1 thumb of ginger (choose firm & unwrinkled!)

  • 1 lime

  • 1 ts yellow curry paste/powder

  • 1 ts curcuma

  • Black pepper

  • Salty granola or chopped nuts


  1. Put the oil in a wokpan/deep pan. Set it on medium heat.

  2. Peel the oignons, rinse them under water. Place in the pan. Cover the pan, let the oignons sweat for 5 min until they are slightly transparent.

  3. Peel the ginger. Did you know you can easily peel ginger with a teaspoon. Chop in small slices.

  4. Add the curcuma & curry powder to the oignons. Roast the spices during 1 min until they unleash a delicious smell.

  5. Add 1/2 coconut milk to the pan. Add in finely sliced carrot sticks. Let it simmer for 10 min.

  6. Bring a large pot of salted water to boil. Cut the stems of the aspargus. Plunge them for 4 min.

    Drain the water and rinse the aspargus with cold water (alternatively plunge them in iced water if you desire to eat them cold during summer for example. The iced water will stop the cooking and preserve the vivid colours!)

  7. Create courgette tagliatelle by using a spiralizer

  8. Cut the fish into squares. Genltly place them in the pan. Add the courgette spaghetti. Cover the pan. Cook for 3 min… no more!

  9. Add in the aspargus and cook without lid to preserve vivid veggie colours.

  10. Serve in deep plates. Finsh off with young sprouts. Sprinkle with salty granola. Top with finely chopped or hand-torn herbs.

  11. Serve with basmati rice or black sticky rice (works very well with winter veggies)

  12. ENJOY!

Tip: you can make this dish with any seasonal veggies. Love to use butternut/chestnut.

Tip: Remember that all the green veggies grown outside the earth: aspargus, peas, broccolis should be

  1. cooked in a great amount of salted water for a short amount of time (4 - 6 min depending on the size)

  2. Without lid

  3. Be drained immediately

  4. Rinse under cold water/plunge them in iced water