5–6 sprigs of fresh coriander or 2 tbsp of dried coriander
1 small red onion, chopped
2 bay leaves
1 cup of green beans
handful of spinach
2 tbsp of desiccated coconut
1–2 tsp of himalayan pink salt to taste
375ml of water
2 tbsp of coconut oil for sauteing
First start by making the masala paste, in a grinder place the fenugreek seeds, ginger, cumin, turmeric and coriander, grind into a fine meal.
Pour 1tbsp of coconut oil into a frying pan, under low heat and begin to saute the cubed fish whilst adding the masala paste to the pan, ensure to coat the fish. Cover pan and leave to simmer for 4-5 mins the fish should be a pale white/translucent colour.
Remove from pan and set aside
In a pan, under low heat add another tablespoon of coconut oil, add onions and bay leaf and begin to sauté until brown. Start to incorporate the quinoa, followed by the shredded coconut, green beans, and water. At this stage the ingredients will begin to suspend in the water.
Lastly add the Himalayan pink salt, fish and spinach. Cover the pot and continue to cook for a further 10 minutes. At this point, the water will begin to evaporate with the fish masala thickened.