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

Nile Perch
Garlic
Goan Curry Spice Mix
Fresh Ginger
Coconut Milk
Brown Onion

Use 1/4 of an onion per person
Tomatoes
Green Capsicum

Use 1/2 the capsicum per person
Pickled Jalapenos

Add to taste
Fresh Coriander
Water
Olive Oil

Use 1 tablespoons of olive oil per person
Cauliflower
Lemon

use around 1/3 of a lemon juiced per person

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