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Plated meal

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.

Nutrition Per Portion

  • Calories

    614

  • Carbs

    29.2g

  • Fat

    43.6g

  • Fibre

    8.5g

  • Protein

    34.6g

  • Sugar

    9.8g

  • 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.

  • Ingredients

    Nile Perch

    Diced

    Garlic

    miced

    Goan Curry Spice Mix

    Fresh Ginger

    Grated

    Coconut Milk

    Brown Onion

    Roughly chopped Use 1/4 of an onion per person

    Tomatoes

    Roughly chopped

    Green Capsicum

    Roughly chopped Use 1/2 the capsicum per person

    Pickled Jalapenos

    Add to taste

    Fresh Coriander

    Chop for garnish

    Water

    Olive Oil

    Use 1 tablespoons of olive oil per person

    Cauliflower

    Grate to make Cauliflower rice

    Lemon

    juiced use around 1/3 of a lemon juiced per person

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