Quick Fish Curry With Roasted Cauliflower
Prep Time: 15 minutes (plus 10 minutes marinating time) Cooking Time: 30 minutes
Cuisine: South Asia / Contemporary Allergens: Fish
- 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
Serving Size: 4
- Preheat the oven to 200°C.
- Mix the turmeric and ground coriander together in a small bowl and set aside.
- Place the cauliflower florets, one tablespoon of coconut oil, and half of the spice mix into a bowl and toss to combine.
- Transfer the cauliflower mixed with the spices onto a lightly greased oven tray with a little coconut oil and spread as a single layer. Season with a little salt and roast in the oven for 15 minutes, until golden. Set aside.
- Rub the remaining turmeric spice into the flesh side of the snapper fillets, then squeeze over the juice of one lime. Leave to marinate for 10 minutes, covered with cling film in the refrigerator.
- Meanwhile, heat the remaining coconut oil in a large frying pan over medium heat. Add the onion and sauté gently for five minutes until softened and translucent. Add the ginger and garlic and sauté for a further 30 seconds, then add the cardamom pods, cinnamon stick, chili flakes, a pinch of freshly cracked pepper, and curry leaves, and cook for a further one minute.
- Add the roasted cauliflower, okra, coconut cream, and fish stock. Mix to combine, then place the fish flesh side down and gently simmer for 8 to 10 minutes until the fish is nearly cooked through.
- When the fish is almost cooked, add the spinach leaves and gently mix them through.
- To finish, season with the fish sauce (add more fish sauce to taste if desired), squeeze over the remaining lime juice, and garnish with fresh coriander.
- Roast the cauliflower in your oven as per recipe. Place the ginger and garlic into the Thermomix bowl and chop 3 sec/speed 7. Transfer to a small bowl and set aside.
- Place the onion (halved) into the bowl and chop 3 sec/speed 5.
- Add three tablespoons of coconut oil and cook 3 mins/Varoma/speed 1.
- Add the chopped garlic and ginger back to the bowl and cook 1 min/100C/speed 1.
- Add the cardamom pods, cinnamon stick, chili flakes, pepper, and curry leaves and cook 1 min/100C/speed 1.
- Add the roasted cauliflower, okra, coconut cream, and fish stock to bowl. Place fish on Varoma tray and set the Varoma in position on bowl.
- Cook 12 mins/Varoma/reverse/speed soft, or until the fish is done to your liking.
- Add spinach to the bowl and stir in 5 sec/reverse/speed 3.
- Serve into four bowls, each with a snapper fillet on top, season with fish sauce, squeeze over remaining lime juice, and garnish with fresh coriander.
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.