(Serves 4)

750g white fish fillets, roughly chopped

1 teaspoon ground turmeric

1 teaspoon ground cumin

Celtic sea salt, to taste

grated zest and juice of 1 lime

50g ghee

1 onion, finely chopped

4 green chillies, seeded and finely chopped

4 garlic cloves, crushed

2.5cm piece of ginger, peeled and finely grated

¼ teaspoon ground cardamom

10 curry leaves

1 teaspoon asafoetida

250ml rice milk

250ml fish or chicken stock (preferably homemade)

freshly cracked black pepper, to serve

cooked brown rice, to serve

Method:

Place the fish in a bowl and sprinkle over the turmeric, cumin and a little salt. Add the lime zest and pour over the lime juice. Cover and refrigerate for 1 hour.

Heat the ghee in a large frying pan over medium heat, then add the onion and cook for 3 to 4 minutes or until translucent.

Add the chilli, garlic and ginger, and cook for 2 minutes. Stir through the cardamom, curry leaves and asafoetida, then add the milk and stock. Bring to the boil, then reduce the heat to low-medium and simmer, covered, for 10 minutes. Reduce the heat to low, add the drained fish fillets and cook gently for 5 minutes or until just cooked.

Season with salt and pepper, and serve on brown rice.

CHOCOLATE FUDGE

(Makes 15 pieces)

270g almond butter

80ml extra virgin coconut oil, melted

30g cacao powder

90g rice malt syrup

½ teaspoon Celtic sea salt

1 teaspoon alcohol-free vanilla extract

Method:

Line a baking tray with baking paper.

Process the nut butter and coconut oil in a food processor until smooth. Add the remaining ingredients and process until smooth and creamy.

Spoon the mixture into the prepared tin to 3cm thick and smooth the top with the back of a spoon or a spatula.

Freeze for at least 1 hour before slicing and serving. If stored for longer in the freezer you may need to transfer to the fridge to soften a little.

BROCCOLI BHAJIS

(Serves 4)

300g besan flour

2 tablespoons brown rice flour

pinch of bicarbonate of soda

Himalayan salt, to taste

500ml filtered water

extra virgin coconut oil, for shallow-frying

120g broccoli florets

Chia jam and Carrot and beetroot raita, to serve (see below)

Method:

Sift the flours, bicarbonate of soda and salt into a medium bowl. Gradually add the water, stirring well to avoid lumps. The mixture should have a smooth, paste-like consistency.

Heat some coconut oil (about 4cm deep) in a medium, heavy-based saucepan over medium-high heat. Once the oil is hot (a small broccoli floret should sizzle and float), working in batches, dip the broccoli florets in the batter to coat well.

Drop into the pan and cook until crisp on all sides. Lay on paper towel to drain off any excess oil while you cook the next batch.

Serve warm with chia jam and carrot and beetroot raita.

CHIA JAM

(Serves 4)

1 apple, cored and grated

125g mixed berries

250ml filtered water

90-120g rice malt syrup, to taste

35g chia seeds

Method:

Combine the apple, berries, water and rice malt syrup in a small, heavy-based saucepan over medium heat and bring to the boil.

Reduce the heat to low and simmer for 20 minutes or until the consistency is thick.

Remove from the heat, stir through the chia seeds and transfer to a sterilised jar.

The jam will keep in the fridge for five days.

CARROT AND BEETROOT RAITA

(Serves 3 to 4)

520g sheep's milk yoghurt

1 raw beetroot, peeled and grated

1 carrot, grated

1 onion, finely chopped

1 small capsicum, finely chopped

1 garlic clove, crushed

1 teaspoon ground cardamom

Himalayan salt, to taste

Method:

Combine all the ingredients in a large bowl by mixing gently with a spoon.

The raita will keep in an airtight container in the fridge for three to four days.

Supercharged Food: Eat Right for Your Shape, by Lee Holmes. Murdoch Books. $35.