Coconut fish curry recipe

Spiced coconut fish curry is a super-healthy treat for the tastebuds. Especially when it’s accompanied by cauliflower that’s been blitzed to resemble fluffy rice grains – making it a great low-carb choice.

Ingredients (serves 4)

500g cod fillet
2tsp sunflower oil

1 onion, peeled and finely chopped

2cm piece of fresh ginger, peeled and finely grated

1tsp ground coriander

1tsp cumin

1tsp turmeric

2tsp tamarind paste

400ml coconut milk

1 low-salt fish stock cube

A pinch of dried chilli flakes (optional)

1 medium cauliflower

A handful of coriander leaves

Lime wedges, to serve

Method

Cut the cod into 4cm chunks and set aside.

Heat the oil in a large, deep frying pan or sauté pan over a medium-low heat. When hot, add the onion and fry gently for 5 minutes or until softened, adding a little water if it seems dry. Stir through the ginger and ground spices and fry for 2 minutes, until fragrant.

Stir in the tamarind paste and coconut milk, then crumble in the stock cube and add the chilli flakes (if using). Simmer for 5 minutes to reduce slightly.

To make the cauliflower ‘rice’, cut the cauliflower into florets and steam for 2–3 minutes, until just tender. Allow to steam-dry off the heat, then tip into a food processor and pulse to break up into rice-like ‘grains’ (alternatively you can coarsely grate the cauliflower). Keep warm.

Add the pieces of cod to the curry sauce and simmer gently for 2 minutes, being careful not to break the fish up. The fish is ready when it is opaque and flakes off when pressed gently.

Serve the curry and cauliflower ‘rice’ scattered with coriander, with a wedge of lime for squeezing.