Fiery Fish Curry
"From our weekday newspaper The West Australian. Times are estimated'"
- Serving Size: 1 (754.2 g)
- Calories 394.6
- Total Fat - 13.9 g
- Saturated Fat - 8 g
- Cholesterol - 97.9 mg
- Sodium - 32128.1 mg
- Total Carbohydrate - 35.2 g
- Dietary Fiber - 8.4 g
- Sugars - 18.9 g
- Protein - 35.6 g
- Calcium - 253 mg
- Iron - 6 mg
- Vitamin C - 108.6 mg
- Thiamin - 0.2 mg
Step by Step Method
To make the curry paste, place all the ingredients in a small food processor and blitz to form a paste (if it’s too thick, add a dash of boiling water to loosen it up) and then set aside.
For the cauliflower rice, place the chopped cauliflower in a food processor and pulse into tiny rice-like pieces (this usually takes six to eight pulses).
Melt the coconut oil in a large frying pan over medium heat, add the cauliflower rice and saute for 4–6 minutes, or until softened and season to taste with salt and then keep warm.
Melt the coconut oil in a large deep frying pan or saucepan over medium–high heat and add the onion and coriander stems and saute for 2–3 minutes until fragrant, then add the curry paste and fry for 4–5 minutes, stirring as you go, until aromatic and then pour over the coconut cream and stock and bring to the boil, then reduce the heat to low and simmer for 5 minutes to thicken and reduce slightly.
Add the broccoli florets to the pan and cook for 2–3 minutes, then lower the fish pieces into the curry and cook for 6–8 minutes or until the fish is just cooked.
Serve the curry with warm cauliflower rice, scattered with the coriander leaves, chilli and a squeeze of lime juice, if using.
- Take note that the cooking time of the fish can vary depending on the size and thickness of your pieces, which is why it is a good idea to have them all a similar size.