Ingredients
- 20 ml coconut oil (1 tablespoon)
- 1 red onion, roughly chopped
- Coriander, 11 bunch leaves separated and stems finely chopped
- 400 ml coconut cream, 1 can
- 500 ml chicken stock, or fish stock (2 cups)
- 1 head of broccoli, broken into florets
- 600 grams barramundi, 4 x 150 grams or other firm white fish fillets, skin and bones removed
- CURRY PASTE :-
- 3 tablespoons desiccated coconut
- 5 cm piece of ginger, peeled and roughly chopped
- 4 garlic cloves, roughly chopped
- 1 tablespoon garam masala
- 1 tablespoon fennel seeds
- 1 tablespoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 long red chilli, deseeded and chopped
- 1 tablespoon sugar-free fish sauce
- 20 ml coconut oil, melted 1 tablespoon
- 1⁄2 teaspoon sea salt
- 1–2 tablespoons boiling water (optional)
- CAULIFLOWER RICE:-
- 1 cauliflower, florets and stalk roughly chopped
- 2 tablespoons coconut oil sea salt
- TO SERVE:-
- Coriander leaves, torn (a handful)
- Red chilli, 1long and finely sliced
- 1 lime, sliced into wedges (optional)
How to Make
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Step 1: 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.
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Step 2: 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).
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Step 3: 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.
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Step 4: 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.
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Step 5: 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.
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Step 6: Serve the curry with warm cauliflower rice, scattered with the coriander leaves, chilli and a squeeze of lime juice, if using.
Tips & Variations
- 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.
We hope you enjoy this recipe!
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