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Quick Fish Curry With Roasted Cauliflower

Date Published: November 16, 2015 | 62,664 views

Fish Curry with Roasted Cauliflower and Okra

By Pete Evans


  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • ½ head cauliflower, broken into florets
  • 4 x 180 g snapper fillets (or any firm white fish such as cod, sea bass, or bream) skin on or skinned and pin-boned
  • Juice of 2 limes
  • 4 tablespoons coconut oil, melted
  • 1 onion, sliced
  • 1-inch piece of ginger, finely grated
  • 4 cloves garlic, minced
  • 5 cardamom pods
  • 1 teaspoon dried chili flakes
  • 1 pinch freshly cracked pepper
  • 1 cinnamon stick
  • 12 fresh curry leaves
  • 1 x 400 ml can organic coconut milk
  • 140 ml fish stock or water
  • 1 tablespoon fish sauce
  • 8 okras, halved
  • 1 large handful baby spinach leaves
  • 1 handful coriander leaves

About Pete Evans

Pete Evans is an internationally renowned chef who has not only cooked for the general public, but he’s also cooked a royal banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart, and even represented his hometown at the gala GʼDay USA dinner for 600 in NYC. Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle Channel’s Home show, Postcards from Home, FISH, My Kitchen Rules, and Moveable Feast. 

Pete’s latest endeavor, The Paleo Way, is a vibrant health, weight management, and fitness program, tailored to a Paleo lifestyle. Its 10-week activation program teaches you the synergy between eating good food, moving your body every day, and looking at the positive sides and secrets to a healthier and happier life.


Tags: Fruits and Vegetables, Gluten-Free, Main Dishes, Seafoods

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