Ditch the takeaway menu and enjoy fresh homemade fare with this flavoursome fish curry infused with chickpeas and warming spices, and served with a side of cauliflower rice. Bonus. Cooked up in a flash!
Serves 4-6
INGREDIENTS
- 500g ling or kingfish (or any type of firm fish fillet)
- 3 tbsp olive oil
- 1 brown onion, sliced
- 1 cloves of garlic, minced
- 1 tspn fresh ginger, grated
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tsp ground coriander
- ½ tspn chili powder or 1-2 fresh red chilis, cut in half lengthwise (optional)
- 2 bay leaves
- 1 fully ripe tomato, diced or 1 ½ cups canned diced tomatoes
- 1 can coconut milk (400ml)
- 2 cups salt-reduced canned chickpeas, washed and drained
- 1 head cauliflower, cut into florets (roughly 600g)
- 2 tspn cumin
Coriander pesto
- 1 large bunch coriander (stalks removed)
- 1 clove garlic
- 1 cup cashew nuts
- Juice and zest of ½ lime
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
METHOD
- To make cauliflower rice, place cauliflower florets in a food processor and process until it is finely chopped and resembles rice. Set aside.
- To make the coriander pesto, add the coriander, cashews, garlic and lime zest to a processor and process until well combined. Season with salt and pepper to taste. Set aside.
- Pre-heat a deep frying pan over medium heat. Add one tbsp olive oil. Add the cumin and cook until fragrant, about 1 minute. Add the cauliflower rice and cook, stirring occasionally for 20 minutes or until cauliflower is tender and light golden.
- Meanwhile, prepare the curry. Pat the fish dry with kitchen paper. Cut the fish into 3 cm pieces.
- Heat a large non-stick saucepan or wok over medium heat. Add two tbspn of oil and add the onion, ginger and garlic. Turn the heat to medium-low and sauté slowly, about 2 minutes. Take care not to let it burn.
- Add the garam masala, turmeric, coriander and chili powder and stir until fragrant, about 1-2 minutes.
- Add the tomato and cook for another 3 minutes, stirring frequently. If using fresh tomatoes, use a wooden spoon to break them up.
- Pour in the coconut milk. When the mixture comes to a gentle boil, add in the fish, chickpeas and bay leaves and cook for 3-4 minutes or so, until the fish is cooked through. Turn down the heat to a gentle simmer and continue to cook for a further minute or so. Remove bay leaves. Turn the heat off and allow to rest for 1-2 minutes.
- Once cauliflower is cooked, spoon the cauliflower rice among serving plates. Top with curry and drizzle with coriander pesto just before serving.
