Happy Sunday you lovely lot!
I swear i’ve blinked and within a flash the weekend has almost come to an end. Almost. How is that possible?
Since Friday evening I have not stopped. I’ve been crazy busy with Bodypower and meetings and right now I’m kinda feeling the effects right now!
Anyhow, before I digress let’s get onto my third and final recipe of my #bounceballseries. I’ll be finishing it off (and leaving you all drooling, of course) with this incredible savoury dish based on Bounce Ball’s new vegan ball flavour, coconut and cumin.
I actually love the coconut and cumin protein ball by bounce. It’s a savoury little thing but the combination of the balls flavours and nutty texture work so incredibly well. It really does leave you wanting for more.
I knew straight away that I wanted this recipe to be savoury so I picked a few of my favourite things: Flavour, curry and fish. Perfecto!
This dish is so easy to make and I think it’s a right ol’ winner for a dinner time treat. It’s creamy, healthy, nutty and full of the perfect curry flavours that are needed for a curry fish dish.
So go on, impress your friends and family with this one – I certainly did last week! In fact, it stood in place for our traditional Sunday roast. Now that’s saying something…
1 tsp coconut oil (I use natural empire)
1/2 tsp fennel seeds
1 tsp cumin powder
1 onion diced
1 garlic clove finely diced
1 tsp tumeric powder
Handful coconut flakes (I used Holland&Barrets)
300ml almond milk
3 mackerel fillets
Handful fresh parsley leaves
Cauliflower rice or normal brown rice (I get my cauliflower rice pre-made from Tesco’s)
3 tbsp liquid from curry
1 cup frozen peas
1 tsp cumin powder
Begin by pre-heating a pan with 1 tsp coconut oil.
Once hot, add your spices, garlic and onion and fry until the onion starts to brown.
Add the almond milk, and bring to the boil. Add your mackerel fillets to the pan and top with fresh parsley. Cook for 15-20 minutes until all fillets are cooked thoroughly.
Whilst that is cooking heat another pan and add your rice ingredients and cook for 5-10 minutes (longer if brown rice).
Once everything is cooked, serve up and enjoy!