Curries contain a host of spices, with each packing its own health-boosting properties. Ginger, one of the main constituents of this particular recipe, features three main benefits: It aids digestion by breaking down protein; stimulates blood circulation and relaxes the muscles surrounding blood vessels; and aids in the reduction of LDL (bad) cholesterol.

YOU NEED:

200g sea bass fillets
50g shallot onions, chopped
20g ginger, julienned
10g garlic, chopped
100g tomatoes, chopped
2 sprigs curry leaves
6 green chillies, chopped
1 tsp mustard seeds
5 coccum (spice berries)
500ml fish stock
50ml coconut milk
2 tsp coconut oil
Salt to taste

YOU DO:
1. Heat oil in a frying pan. Sweat the chopped shallots for 5 minutes. Add chopped garlic, ginger juliennes and chopped green chillies. Sauté for another 3 minutes.

2. Add turmeric, coriander powder and salt, then add the tomatoes and cook until they are mashed. Add the fish stock and reduce to 1/2 in volume. Add coccum and sea bass fillets and cook for another 5 minutes.

3. Finish with coconut milk. Temper the curry with curry leaf and mustard seeds.

From Oct 2008 issue of Men's Health Singapore    

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