Recipe 4
Nettle curry ayurvedic style
Ingredients
fresh, very young leaves of stinging nettle
one fish of your choice
chili paste
coconut milk
palm sugar
fish sauce
pinch of salt
Organic olive oil
Quantities and ingredients according to taste and appetite
This wonderfully simple dish is quickly prepared, it is a variation to the dandelion curry. It also shows the special flexibility of Ayurvedic cooking, which is always able to incorporate the healthy ingredients of regional cuisine into the recipes. For the wild herb cuisine, the young leaves – from spring to autumn – can be used at any time. This recipe can be used as an appetizer or main course. The special thing about this curry is the use of young nettle leaves in combination with fish.
Young nettle goes very well with chili, curry powder and coconut milk with its somewhat tangy note. In this combination, the nettle brings the spicy flavor to the fish.
Preparation
Steam the fish. The preparation should be based on your personal preferences or follow a diet plan. In principle, any type of fish fillet is suitable for this dish. Calculate about 150 – 200g of fish per person. In a pot or pan, put the cooked, chopped fish and add 4 tbsp. fish sauce (or alternatively soy sauce) and 1/2 – 1 cup coconut milk. Let everything reduce a bit before adding about 1/2 – 1 tsp. chili paste, 1 tsp. palm sugar and 1 tbsp. curry powder. Round everything off with a pinch of salt. The cleaned nettle leaves are added now, and everything is simmered on low heat for 2 – 3 minutes, stirring occasionally. Finish the dish with a tbsp. of olive oil.