Fish Saag with all the Extra Greens

The sauce is super easy to make and full of all the good stuff – the flavour is a fresh and relatively mild curry that’s perfect with delicate fish.

1 bunch broccolini
1 cup peas
1/2 cup spring onions
1 cup loosely packed coriander and stalks
4 cups baby spinach
1 Tbs freshly grated ginger
2 cloves garlic
1 green chilli, with seeds
1 Tbs cumin seeds – toasted 
1 tsp turmeric
2 tsp garam masala
1 tsp salt
2 tsps olive oil
400ml coconut milk
1 cup bone broth or water
300g firm white fish (in 2 fillets) such as snapper
2 radish, sliced finely
spring onion, 1/2 lemon and coriander to serve

Put all ingredients EXCLUDING the final 5 (oil, coconut milk, bone broth, fish, radish and things to serve) in a food processor and blend. Prepare serving ingredients.
Add 1/4 cup of the water or bone broth at a time to loosen it.
Put a medium saucepan on medium heat and add 2 tsps olive oil. Once hot add the green mixture from your food processor. Simmer for 5 minutes.
Add the coconut milk and simmer for another 5 minutes. Check seasoning and add more salt if needed.
PLace the fish in the centre of the saag mixture; it will be partially submerged.
Place a tight fitting lid on the pan and cook for 6-8 minutes depending on thickness of fillets.
To serve, spoon saag curry into the bottom of plates and rest the fish on top. Lay the radish slices on top and around the fish. Sprinkle with lemon zest, spring onion and coriander and dress with a squeeze of lemon.

Makes a perfect light lunch or dinner by itself or you could add a second very different saag curry or some naan bread to scoop up the sauce.


This is a cross between a fish curry and soup. It looks beautiful and is easy to cook perfectly, with pieces gently flaking off as you spoon it all up. You can add greens or not – I like it more with kale than spinach as it holds onto a little more texture when it cooks than spinach does. Also, you could easily serve it with some steamed greens on the side if you prefer. Serves 2 – it’s easy to double it.

1 tsp coconut oil
1 Tbs ginger, freshly grated
1 Tbs finely chopped coriander root and stem
1 clove garlic
1/3 cup finely chopped spring onion
1/2 tsp chilli powder (use less if you don’t like heat)
1 tsp turmeric ground
1 tsp garam masala
1/2 cup split red lentils, rinsed
1/2 litre chicken/vegetable stock, or water
1 medium sweet potato, grated
1 x 400ml can coconut milk
2 cups spinach or shredded kale (optional)
300g salmon (2 small fillets) skin off
1-2 tsp soy sauce (optional)
1 tsp lime juice
lime wedges, to serve
1 Tbs finely chopped coriander,  to serve
1 Tbs finely chopped spring onion, to serve
1 birds eye chilli to serve (optional, for those of you who like things spicy)

Heat the oil in a medium  sized, high sided fry pan. Once hot add ginger, garlic, onion and the spices. Fry on a medium heat until fragrant and the onion has softened. Add lentils and stir to coat in the spices. Add the stock and bring to a boil. Turn down to a simmer and cook for 5 minutes.

Add the sweet potato and cook for 10-15 minutes longer or until the lentils and sweet potato are soft.

Add the coconut milk and is using add the kale/spinach. Bring up to a boil again and turn down to a simmer. Check seasoning, add soy 1 tsp at a time if it needs salt.

Lay the salmon fillets on top, gentle spoon over some of the broth and simmer, covered, for 3-5 minutes, depending on thickness. Tun off the heat and leave with the lid on for a minute. This will give you medium – medium rare salmon, if you like it cooked through rest it for a few minutes longer in the broth before serving.

Remove the salmon from the lentil and coconut broth and set aside. Stir in the lime juice. Spoon the lentil, sweet potato  and coconut mix into bowls. Set the salmon on top of it and sprinkle with coriander and spring onion.