3 big carrots
5-6 stalks of celery
1 medium onion
2T coconut oil
Lowry's garlic salt
salt free pepper seasoning
Start by sautéing the lightly seasoned sliced-chopped celery, carrot and onion, in the coconut oil. Cover and reduce the heat to low for 10 minutes. Stir a couple times to prevent sticking.
Take the strings off the pea pods, slice those, chop the potatoes and add them to the pot with 4 lg. smashed, chopped garlic cloves (not shown).
Add 16oz. cold fresh water, the 15oz. jar of curry sauce, a couple spoonfuls of Lobster Better Than Bouillon and 3 big bay leaves. Cover and simmer again for 15 minutes.
9-12oz. pollock filets
Cut the fish into bite size pieces and stir into the pot. Cover and simmer 10 minutes. Stir in an additional 16oz. cold water, 1-1/2c craisins or other dried fruit and the coconut milk. Bring back to a quick simmer and serve with oyster crackers or crispy garlic bread. Or, if you'd like, make a recipe of jasmine rice in a separate pot. Stir it into the curry just before serving, or use it as a base to ladle the curry on top. . .Lin
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