Curry Fish Broth | Unimed Living

Ingredients

• 1.3 litres water
• 2 tablespoons olive oil
• 6 cloves garlic, peeled and minced using a garlic crusher
• ½ medium red onion, finely diced
• Ground turmeric – to taste
• Fresh ground black pepper – to taste
• 5 okra (sometimes known as Ladies Fingers), top and tail and slice in half
• 1 courgette, cut into 1 cm round slices
• 8 curry leaves (optional)
• 1 stalk of fresh lemongrass, finely diced
• 500g white fish, cut into 2inch (5cm) cubes
• Fresh coriander – to taste