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Prep Time: 15 mins | Cook Time: 20 mins | Serves: 4

Ingredients

• 1 Tbsp olive oil

• 1 large onion, diced

• 4 garlic cloves, diced

• 2 tomatoes, diced

• 2 tsp ground turmeric

• 2 tsp chili powder

• 2 tsp ground coriander

• 2 tsp tamarind concentrate

• 1 lb large shrimp*, peeled with tails left on

• ½ lb flaky white fish*, chopped

• 1½ c reduced-fat coconut milk

• 1 c cilantro, minced

• ½ cucumber, diced

• 1 tomato, diced

Directions

1. Heat oil in medium pot on medium high. Saute onion, garlic, and 2 chopped tomatoes until tender, 8–10 minutes. Turn heat down slightly, then add spices and continue cooking until fragrant.

2. Gently fold in fish and shrimp, cooking until fish breaks into smaller pieces and shrimp becomes opaque. Stir in 1½ cups coconut milk, adding more to taste. Add cilantro, reserving some for garnish. Heat until simmering.

3. Serve over brown rice. Top with a mixture of cucumber, tomato, and cilantro.

Notes

• *For a vegetarian option, use tofu or cauliflower.

Nutrition: (per serving) Calories: 290 kcals | Total Fat: 14 g | Saturated Fat: 6 g | Sodium: 740 mg | Carb: 11 g | Protein: 28 g | Fiber: 2 g | Calcium: 110 mg | Iron: 2 mg | Potassium: 620 mg.

Providence Heart Guide 2023
Basecamp Prevention + Wellness, Providence | providencebasecamp.org