Coconut Fish Curry

Preparation time: 15 minutes
Cooking time: 30 minutes
Makes: 2 portions

Ingredients

½ tbsp vegetable oil
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp chilli flakes
2g ginger
1 cloves garlic
½ tsp turmeric
50g onions
50g red pepper
150g basa
50ml coconut milk
50ml water
50g chickpeas
125ml Renastep™
½ tbsp coriander

Method

Heat ½ of the vegetable oil in a pan and add the cumin seeds, coriander seeds and chilli flakes, cook until fragrant.
Add in the ginger, garlic, turmeric, onions and red peppers and cook until soft.
Remove from the heat and add to a blender, blend to a smooth paste.
Heat the remaining vegetable oil and fry the basa until golden brown and fully cooked.
Remove basa from the pan and add in all the curry paste and 1 low salt stock cube. Cook until fragrant and then add in the water and coconut milk.
Add the fish back into the pan with the chickpeas and Renastep and heat through.
Sprinkle with coriander and serve with rice!

Nutritional Information
Nutrition Information		Per portion (273g)	Per 100g
Calories	kcal	317	116
Protein	g	17	6.2
Sodium	mg/mmol	228/9.8	83/3.6
Potassium	mg/mmol	440/11	160/4
Phosphorus	mg/mmol	180/5.8	67/2.1
Calcium	mg/mmol	61/1.5	22/0.5

Renastep is a food for special medical purposes for the dietary management of kidney disease. Suitable from 3 years of age. Must be used under medical supervision.
Renastep contains Milk (milk protein) and Fish (Tuna oil).
This recipe has been specifically designed for the dietary management of kidney disease and has been analysed using Nutritics dietary analysis software. Refer to labels for allergen and other product information.

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