Mexican bowl with turmeric fish and delicious mango salsa

This healthy bowl is full of delicious, nutrient-rich ingredients like white fish fillets, turmeric,  beans, fresh mango and crisp kale leaves.

1 mango, cheeks removed, flesh diced into small cubes
1/4 cup chopped fresh Butlers coriander, plus extra leaves, to serve
1 tablespoon fresh lime or lemon juice
2 long fresh red chillies, deseeded, finely chopped (optional)
4 x 125g firm white fish fillets
1 teaspoon ground turmeric
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
400g hydrated black or brown beans, rinsed, drained
1 bunch trimmed kale, chopped
300g (2 cups) cooked quinoa, buckwheat or brown rice (or mixed!)

Combine the mango, coriander, lime juice and half the chilli in a bowl. Set aside. Dust the fish fillets with the turmeric to lightly coat. Add a little smoky paprika for extra zing. Heat 2 tsp oil in a large non-stick frying pan or wok over medium-high heat. Cook the garlic and remaining chilli, stirring, for 1 minute or until aromatic. Add the beans and cook, stirring, for 1 minute or until warmed through. Add the kale and use tongs to toss for 2 minutes or until just wilted. Cover to keep warm. Heat the remaining 2 tsp oil in a large non-stick frying pan over medium-high heat. Cook the fish for 2-3 minutes each side or until golden and cooked through.Divide the quinoa/rice among serving bowls. Top with the kale mixture, fish and delicious mango salsa. Serve sprinkled with extra coriander.

for the many benefits of Turmeric, see

Thanks to taste for this recipe.