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Ash and Nina’s recipe

Angelfish & Carrot Curry with Tumeric

This is a great one pot dish. Saving up on that washing up and using carrot juice instead of water or stock! Angelfish is SASSI green listed thus extremely sustainable and doesn’t carry a hefty price tag.


Prep Time: 20 min

Cooking Time: 30 min

Serves 4 comfortably



4 small angelfish fillets

2 tblsp olive oil

1 small thumb fresh ginger

1 small red chili

2 garlic cloves

1 large brown onion

1 tblsp ground turmeric

1 tblsp medium curry powder

4 small carrots, sliced

4 handfuls baby leaves

1 handful fresh coriander



  1. Slice the angelfish fillets into desired shape and sizes. The smaller the pieces are, the faster they will cook through. Feel free to leaves the fillets whole, just run your hand along the top side of each fillets to make sure all the pin bones have been removed.
  2. Pop a medium to large heavy based saucepan onto the stove and place on a medium heat. Throw in the olive oil to heat through.
  3. Whilst the oil is heating, peel the ginger, chili, garlic and onion. Finely slice each and place into the pan with the olive oil. Turn the heat down to low and toast for about 6-8 minutes until soft and translucent.
  4. Add the turmeric and curry powder. Toast for about a minute then add the carrot juice and sliced carrots.
  5. Simmer for about 15 minutes, then add the coconut milk.
  6. Simmer for a further 5-10 minutes and check your seasoning. Adjust with salt, pepper and a little lime juice if necessary.
  7. At this point, take the bubbling saucepan off the heat and add your angelfish. The fish will cook within a minute or two so it’s not necessary to keep the pan on the heat. Nothing worse than overcooked fish.
  8. Garnish with baby leaves and coriander.
  9. Enjoy!


H2zero Roti


500 ml flour

5 ml salt

220 ml spinach or carrot juice

100 g soft butter



Add the salt to the flour in a wide mixing bowl with just enough carrot or spinach water to form a smooth dough: not too dull and not too stiff and not sticky. Cover the bowl with a damp cloth and leave for 30 minutes.

Divide dough into 3 to 6 balls depending on how big you want the rotis. Put the dough balls back in the bowl and cover the bowl so that the buns do not dry out.

Roll-out: Follow the following procedure with each ball: –

Roll the dough dough on a flour-sprinkled surface to form a circle.

Smear the butter lavishly on the roti.

Now fold the dough circle from one side to the other in a fan shape (the more wrinkles, the more flaky will be the roti). Now you have a long cured pasta. it.

Place it on a flour-sprinkled surface and roll it in a spiral. Fold in the remaining point.

Roll out the dough in a circle.

Heat a pan over moderate heat and place the rolled roti on it. Fry until you see brown freckles on both sides.

Crumble the roti once it is off the heat to show all the layers.