Goan Curried-Fish Stew with Cauliflower Rice

Gluten Free
Paleo
Seafood
Keto
Indian

From Goa, a tropical area on the southern coast of India where coco palms are plentiful and fresh seafood abundant, comes this fish stew flavored with hot peppers, lemon juice and coconut milk.

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Nutrition Per Serving

Calories 610
Carbs 28.2g
Fat 43.5g
Fibre 8.3g
Protein 34.6g
Sugar 9.5g

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0.0 min
In a bowl, combine the fish (chopped into cubes), lemon juice, and a pinch of salt. Leave to marinate
1.0 min
Mince the garlic
1.5 min
Grate the ginger
2.0 min
Using a grater, grate the cauliflower.
3.5 min
Roughly chop the tomatoes, onion and capsicum
5.0 min
In a large saucepan, heat the oil over medium to high heat.
5.5 min
Finely chop the garlic and ginger and combine with the coconut milk and the Goan spice mix.
6.0 min
Add the onion to the saucepan and cook, stirring occasionally, until golden. Approximately 5 minutes.
11.0 min
Add the tomato, capsicum and cook, stirring occasionally, until soft. Approximately 5 minutes.
11.5 min
In a skillet, heat the remaining oil over medium to high heat.
12.5 min
Add grated cauliflower to skillet and cook until golden. Approximately 5 mins.
13.0 min
Add the fish, coconut mixture, jalapenos, the water (50ml pp), and a pinch of salt salt to the saucepan and bring slowly almost to a simmer, stirring frequently.
17.0 min
Remove from heat and serve atop the cauliflower rice.
17.5 min
Garnish with coriander.