Diet: Dairy Free, Gluten Free, Paleo, Pescatarian, Soy Free
Serves: 4
Total Time: 50 minutes

Description

Craving something warming and hearty for dinner? This coconut fish curry is jam-packed with nourishing ingredients and spices that will perk you up and provide heaps of flavour for your tastebuds, not to mention plenty of anti-inflammatory goodness. This recipe can also be found in our book ‘Chronic Fatigue Syndrome: Your Route to Recovery’.

Ingredients

• 2 tsp coconut oil
• 1 white onion (diced)
• 1 garlic clove (diced)
• 1 red or green chilli (deseeded and diced)
• Seeds of 5 cardamom pods (crushed)
• 1 tsp fennel seeds
• 2 tsp ground cumin
• ½ tsp ground turmeric, plus 1 tsp for the cauliflower rice
• Thumb-sized piece of fresh ginger (grated)
• ½ tsp black peppercorn (crushed)
• 1 x 400ml tin coconut milk
• 1 aubergine (cubed)
• 200g cherry tomatoes (halved)
• Large handful of spinach
• 500g haddock loin (chopped into thumb-sized pieces)
• 1 cauliflower (chopped into pieces)
• Handful of almonds (roughly chopped)
• Handful of fresh coriander (chopped)
• Salt & Pepper

Method

1. Heat 1 teaspoon of coconut oil in a pan over a medium–high heat. Add the onion, garlic and chilli and fry for 5 minutes.
2. Add the cardamom and fennel seeds, cumin, the half teaspoon of turmeric, ginger and crushed peppercorn and cook for another 5 minutes, adding a splash of water if the mixture starts to stick.
3. Add the coconut milk, along with the cubed aubergine, cherry tomatoes and spinach. Season with a generous pinch of sea salt, cover with a lid and simmer over a medium–high heat for 10 minutes.
4. Add the haddock pieces and simmer for a further 20 minutes, replacing the lid again.
5. Meanwhile, prepare the cauliflower rice by briefly pulsing the cauliflower into a rice-like consistency in a blender or food processor. You may want to do this in batches, as some food processors can only deal with small quantities at a time. Once you have achieved the desired consistency, heat the remaining coconut oil in a large pan and add the cauliflower rice. Sprinkle the teaspoon of ground turmeric in to create a yellow–orange hue and stir through, seasoning with some salt and pepper. Cook over a medium heat, for 10–15 minutes, stirring throughout, until the cauliflower rice is crispy and golden on the edges.
6. Serve the cauliflower rice with the fish curry in individual bowls, garnished with the chopped almonds and coriander.