This fish curry recipe with cauliflower couscous is classed as a Super-Clean Meal from The 7:2:1 Plan from Tim Robards, a simple and easy way to eat better.
Serves 4
INGREDIENTS
For the curry
- Coconut oil, for pan-frying
- 1 tablespoon brown mustard seeds
- 1⁄4 cup dried curry leaves
- 1 onion, diced
- 1 × 2.5 cm piece of ginger, grated
- 1 teaspoon ground turmeric
- 1 tablespoon curry powder
- 2 long green chillies, sliced, plus extra to garnish
- 1 × 400ml tin coconut milk
- 1/4 cup fish, chicken or vegetable stock
- 1 cup cherry tomatoes, halved
- 2 large handfuls of green beans, trimmed and cut into 3cm lengths
- 700 g white fish fillets, skin and bones removed, cut into 2.5 cm cubes
- 4 large handfuls of baby spinach
- Juice of ½ lime
For the cauliflower couscous
- 1 head of cauliflower trimmed and cut into florets
- Sea salt
- ½ cup slivered almonds
- Finely grated zest and juice of 1 lemon
- Handful of roughly chopped flat-leaf parsley
- Sea salt and freshly ground black pepper to tastes
- Coriander leaves and lime wedges, to serve
METHOD
1) Preheat the oven to 180C and line a baking tray with baking paper
2) Melt a little coconut oil in a frying pan over medium heat, add the mustard seeds and curry leaves and cook for 1 minute or until the mustard seeds start to pop. Add the onion and ginger and cook for 3–4 minutes, then stir in the turmeric, curry powder and chilli and cook for another 1–2 minutes.
3) Add the coconut milk, stock, tomatoes and green beans. Bring to the boil, then reduce the heat to low and simmer for 10 minutes.
4) Make the cauliflower couscous by placing the cauliflower florets in a saucepan. Cover with water, season with salt. Bring to the boil, then reduce the heat and simmer for 2 minutes until blanched.
5) Meanwhile spread out the almonds on the prepared tray and toast in the oven for 5 minutes or until golden.
6) Drain the cauliflower well and place into a food processor. Blitz until it resembles couscous. Stir through the toasted almonds.
7) Add the fish, spinach and lime juice to the curry and simmer for 2 minutes or until the fish is just cooked.
8) Divide the cauliflower couscous and curry among four bowls. Garnish with coriander and serve with lime wedges
This recipe has been extracted from The 7:2:1 Plan by Tim Robards, published by Macmillan Australia, available now.
This story was originally published on The Carousel.
