Serves 4

Ingredients:

1 tablespoonful of extra virgin olive oil

1- 2 red chillies (as tolerated)

2 red peppers

Generous handful of chopped chives (or the green leaves of 4 baby leeks)

1 tablespoonful of mild curry powder

1 stick of lemon grass – chopped

150mls of light coconut milk

100mls fish stock

400 grams of white fish cut into cubes, such as cod loin, haddock, hake, monkfish

15 grams (approx 1/2 packet of coriander)

4 tablespoonfuls of toasted almonds

1 lemon or lime cut into wedges

230 grams of basmati rice

Method:

Heat the oil in a large saucepan and gently fry the chopped chives (or leaves of the leeks). Add the peppers, chillies and curry powder and cook for  a further 2-3 minutes.

Add the lemon grass, followed by the coconut milk and fish stock. Cook without the lid over a medium heat for 10 minutes.

Place the fish on top of the curry sauce and let it gently poach for 10 minutes, with the lid on until soft and flaky.

Remember to now put the basmati rice to cook in a large saucepan of boiling water. This  takes approximately the same length of time i.e. 10 minutes.

Serve the curry in bowls sprinkled with coriander and almonds and serve with steamed basmati rice and lemon or lime wedges.

Digestion and nutritional information:

Chilli are low in FODMAPs but do contain capsaisin which is a gut irritant for some people. If you do not tolerate chillies replace with a combination of ground turmeric (1 teaspoonful) , ground coriander (1 teaspoonful)  and ground cumin seeds (1 tablespoonful).

* High protein, moderate fat content, low salt.