Salmon - Powerhouse of nutrition. A super-food which is rich source of omega 3 fatty acids, B vitamins and protein. The best news it's very good for weight loss, protects your heart and brain and helps fight inflammation. Salmon is also knows as a Brain food and that is mainly because of its high content of Omega-3.
I prefer wild salmon over farmed as it is leaner meaning low on fat, has fewer calories overall and high in minerals like selenium, potassium, zinc and iron.
Salmon's red colour comes from the protective antioxidant pigment called astaxanthin. Rich in a protective antioxidant, astaxanthin. There have been many clinical studies which shows positive effects of astaxanthin in suppression of hyper-pigmentation, melanin synthesis and photo aging inhibition, reduction in wrinkle formation and DNA repair. In a nutshell it has great skin healing and anti-ageing properties.
Water chestnuts - have great cancer fighting properties and studies have found that ferulic acid helped suppress the growth of skin, thyroid, lung and bone cancer cells. Mainly due to the presence of antioxidants like ferulic acid, gallocatechin gallate, epicatechin gallate and catechin gallate in it. They help the body combat oxidative stress, which is linked to many chronic diseases and also cancer.
Water chestnuts contain high amounts of fiber, manganese, copper, riboflavin and vitamin B6. They are also a great source of potassium which is linked to reduced heart disease risk factors such as high blood pressure and strokes.
Recipe:
Today we are preparing a famous Indonesian curry - Rendang. I have tried to incorporate the two main nutrious ingredients to prepare this recipe. So try it out and let me know if you enjoyed it by leaving a comment.
Preperation:
1. In a pan add some heat some coconut oil, add 3 kafir lime leaves, 2 onions, 8 shitake mushrooms, 1 green chilli and sautee the vegetables until soft.
2. Now add 1 tsp of chilli powder
3. 2 tsps of rice vinegar
4. 3 spring onions
5. 2 tbs of Rendang paste initially
To make rendang paste - use 5 shallots, 1 inch galangal, 3 lemon grass white part only , 1 inch ginger - 4 garlic and 10 dried red chillies soaked in water and 1 tsp tamarind. Grind all this with water to make a fine paste.
6. Mix well and cook for 5 mins
7. Add cubes of salmon and stir slowly to coat the fish with the sauce
8. Season the fish with chilli powder, garlic granules or powder, ginger powder and black salt, if you don't have black salt use sea salt.
9. Add one more tbs of rendang paste
10. Mix and add coconut milk 1 cup or half a can.
Optional - add water chestnuts
Water chestnuts contain high amounts of fiber, potassium, manganese, copper, vitamin B6
11. Add water and cook on slow flame for another 5 to 7 mins covered.
Have with jasmine rice or brown rice. If you have enjoyed this recipe and want to learn more about more nutritious recipes or have any questions, please leave a comment.
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