Malaysian Fish Curry with Cauliflower Rice

Serves 4

Time 30 minutes

Ingredients

Curry

1 spring onion

2 cloves garlic 

1 tsp ground turmeric 

Pinch chilli flakes 

3cm piece ginger 

1 tsp tamarind paste 

2 tsp melted coconut oil 

200g chopped tinned tomatoes 

½ cup vegetable stock 

400ml coconut milk 

600g firm white hoki fish fillets

2 bunches broccolini or 2 bunches baby bok choy trimmed 

Cauliflower Rice

1 tbsp (30ml) sesame oil 

2 cups cooked brown rice (240g) or 1 ⅓ cup grain, cooked until tender

4 cups (400g)  finely grated cauliflower or frozen cauliflower rice 

Method

Combine spring onion, garlic, turmeric, chilli, ginger and tamarind paste in a blender with 1 tsp coconut oil and 1 tbsp water until it forms a paste. 

Heat a large saucepan on medium heat and add the curry paste. Cook and stir for 2-3 minutes so it becomes fragrant. 

Add the chopped tomatoes, stock and coconut milk, bring to the boil, then lower heat to a simmer and cook for about 15 minutes until the curry sauce thickens. 

Whilst the sauce simmers, make the cauliflower rice by adding 1 tbsp sesame oil to a large frypan, followed by the brown rice and cauliflower rice and stir fry for 6-8 minutes. Then cover and set aside. 

Add the fish to the curry sauce and cook for 8-10 minutes, until the fish is just cooked through.

Steam the greens whilst the fish cooks. 

Once each component is ready, divide cauliflower rice between bowls, top with fish curry, add the steamed greens and tuck in.