Fish Cashew Curry with Coconut Wheat and grilled Zucchinis

This dish came about as a result of my recent Ayurvedic experience in India and is created for a Pitta diet but can of course be enjoyed by anyone. The flavor is very mild but do spice it up if you are into the hotter stuff. I like the wheat berries as an alternative to rice but hey, anything goes...

A family of four:

Zucchini:

2          zucchinis
1-2 tbs olive oil
salt and pepper

- Wash the zucchinis. Chop off the ends and slice into 4 or 5 long strips.
- Cover with oil, salt, and pepper and leave for about half an hour.
- Cook them in a grill pan at maximum heat, app. 5 min on each side.

Wheat:

1      cup soft white wheat berries
31/2 cup water
1/2   cube vegetable bouillon
1/2   cup shredded unsweetened coconut

- Bring wheat, water and bouillon to a boil and leave to simmer about 1 hour 15 minutes.
- Drain well and mix with shredded coconut.

Curry:

1    tbs olive or coconut oil
1/2 tsp turmeric
1    tsp curry
1/2 tsp ground coriander
1/2 tsp ground ginger
1/3 tsp red thai curry paste
1         thinly sliced leek
5         chopped white pearl onions
2         cloves garlic, chopped
juice from 2 lemons
1   tbs apple cider vinegar
1   lb tilapia filet
1/2 cup cashew nuts
1   can coconut milk

- Heat the oil in a pan and add the turmeric, curry, coriander, ginger, and curry paste while constantly stirring, app. 1 minute.
- Lower the heat and add leek, onion, and garlic. Stir occasionally until the onions are clear. Add the lemon juice and vinegar and let it cook under lid 10 - 15 minutes.
- Add the coconut milk.
- Cut the fish into bite size pieces (If you are doing the zucchinis as well now is the time to get them on the pan!).
- Cook the fish and nuts in the curry about 10 minutes until the fish is tender.

I served the curry with a large chard salad on the side...