First posted: Jul 3, 2017
Quick Fish Curry with Cardamom Cauli Rice
Hello friends! When my Miele friends asked me to create a recipe that is my idea of one-pot, one-bowl heaven, it had to be this. After Italian food, curries are a solid favourite for me, and the beauty of this is that it’s super speedy, but still big on flavour. The fish poaches gently in the curry sauce so that it’s really tender, and then it’s served nestled in cardamom-infused cauliflower rice that is impossible not to love. YAY! And PS, follow my Miele food adventure on social media using #SarahLovesMiele
Ingredients
Cooks in: Serves:4
- 1 Tbsp olive oil
- 1/2 Tbsp butter
- 900 g hake fillet
- 1 tsp each of: turmeric, ground coriander, ground cumin and dried chilli flakes
- 2 tsp medium-hot curry powder or garam masala
- 1 cinnamon stick, snapped in half
- 2 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 x 410 g can peeled, chopped tomatoes
- 2 Tbsp tomato paste
- 1 tsp coconut blossom sugar (or alternative healthy natural sweetener)
- 1 x 400 ml can coconut milk (less 2–3 Tbsp set aside to use for serving)
- 3 Tbsp ground almonds (not vital if you don’t have)
- 1 large head cauliflower
- 4 green cardamom pods, bruised to release the seeds
- Salt and freshly ground black pepper to taste
- 1 small bunch fresh coriander
- 2 Tbsp roasted slivered almonds
- Reserved coconut milk (see above)
What to do
1. Add the olive oil and butter to a medium-sized saucepan over medium-high heat. When the butter starts to foam, add the spices and fresh ginger to the saucepan and cook for about 1 minute or until fragrant. Add the garlic and cook for another minute. 2. Add the remaining ingredients, turn the heat down to medium-low, and leave to simmer for about 15 minutes. 10 minutes before eating, gently lower the fish fillets into the sauce, cover with a lid and leave to poach gently for 8-10 minutes or until just cooked through and can easily be flaked with a fork. 3. To make the cauli rice, roughly chop the cauliflower and add to a food processor. Pulse until you have rough, rice-like grains. Add about 1cm water to a saucepan, bring to a simmer and then add the cauliflower and cardamom. Cook for 3–4 minutes, drain off any excess liquid and season to taste. 4. Serve the curry and cauli rice in warmed bowls topped with fresh coriander, slivered almonds and an extra drizzle of coconut milk. Note: The Cauli Rice is optional. Add a can of rinsed and drained lentils for a speedier, simpler option if you prefer. Photo Credit @Curtis Gallon
Lunch and Dinner
