Goan Curried-Fish Stew with Cauliflower Rice

Begin by preparing your ingredients: finely chop the garlic, grate the fresh ginger, roughly chop the brown onion, tomatoes, and green capsicum, and grate the cauliflower for the rice. Chop the fresh coriander for garnish.

Heat 1 tablespoon of olive oil per person in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing until the onion is translucent and the mixture is fragrant.

Stir in the Goan curry spice mix and continue to cook for a minute to allow the flavors to meld. Then, add the roughly chopped tomatoes, green capsicum, and sliced pickled jalapenos along with the coconut milk and enough water to cover the ingredients. Bring to a simmer.

While the sauce is simmering, make the cauliflower rice. In a non-stick pan over medium heat, cook the grated cauliflower without any oil, stirring frequently, for 5 to 8 minutes until tender and slightly crispy. Season with salt and pepper to taste.

Once the vegetables in the pot are tender, add the diced Nile Perch to the simmering sauce. Cook until the fish is fully cooked through, stirring gently to avoid breaking the fish pieces.

Finish the stew by stirring in the lemon juice. Adjust the seasoning with salt and pepper, and add more pickled jalapenos if desired for extra spice.

Serve the Goan curried-fish stew hot, garnished with the chopped fresh coriander, alongside the prepared cauliflower rice. Enjoy your flavorful meal!