Fish Curry with Cauliflower Rice

2014-07-30_1406715424

Serves 4

Ingredients:

  • 600 grams firm white fish fillets, chopped into 2cm cubes
  • 2cm piece ginger, peeled and grated
  • 1 tablespoon curry powder
  • 2 long red chillies, finely chopped
  • 1/4 cup dried curry leaves
  • 400ml can of reduced fat coconut milk
  • 1.5 cups reduced salt chicken stock
  • 2 limes, juiced
  • 1/2 tablespoon extra virgin organic coconut oil
  • 1/2 cup spinach leaves
  • 1 cup cubed sweet potato (optional)
  • 1/2 cup coriander leaves (to serve)

Method:

  1. Melt and heat oil in a large saucepan over a low-medium heat.
  2. Add ginger and chillies and cook until softened, stirring continuously. This should take approximately 2 minutes.
  3. Add curry powder and stir until combined and aromatic.
  4. Add coconut milk, curry leaves, sweet potato and stock and bring to the boil. Reduce to a low heat and simmer uncovered for approximately 20 minutes.
  5. Add fish, spinach leaves, lime juice and fish and continue to simmer until the fish is cooked through. This should take approximately 2 minutes.
  6. Serve over cauliflower rice, recipe below.

Cauliflower rice

Ingredients:

  • 3/4 of a whole cauliflower

Method:

  1. Cut cauliflower into florets.
  2. Place the cauliflower into a food processor and blend until the cauliflower becomes the size of rice (be careful not to over-blend as the mixture will become creamy).
  3. Transfer to a microwave safe dish and cover.
  4. Microwave on high for approximately 4 minutes or until soft. Do not add water.
  5. Once cooked, fluff the cauliflower with a fork and serve.