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Fish and spinach curry with cauliflower ‘rice’ and pistachios


Serves: 4
timePrep time: 30 mins
timeTotal time:
Fish and spinach curry with cauliflower ‘rice’ and pistachios
Photograph by Martin Poole

Fish and spinach curry with cauliflower ‘rice’ and pistachios


Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
862Kcal
Fat
52gr
Saturates
24gr
Carbs
31gr
Sugars
15gr
Fibre
10gr
Protein
58gr
Salt
1gr

Amelia Freer

Amelia Freer

Amelia's aim is to help you discover and celebrate nutritious food - food that is accessible, easy to make and that bursts with goodness & flavour!
See more of Amelia Freer’s recipes
Amelia Freer

Amelia Freer

Amelia's aim is to help you discover and celebrate nutritious food - food that is accessible, easy to make and that bursts with goodness & flavour!
See more of Amelia Freer’s recipes

Ingredients

  • 4 tbsp coconut oil
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 large sweet potato (about 400g), peeled and cubed
  • 200g salted pistachio nuts, shelled and finely chopped
  • 1 green bird eye chilli, finely chopped (deseeded if you don’t like things too spicy)
  • 1 tbsp grated root ginger
  • 6 garlic cloves, grated
  • 400g baby-leaf spinach
  • 500ml almond milk
  • 75g creamed coconut, grated
  • 1 lime – half juiced, the other half cut into wedges
  • 1 cauliflower, in florets, tough stalk discarded
  • 800g boneless skinless white fish, such as cod or monkfish, cut into large chunks
For the spice mix:
  • 2 tsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tbsp garam masala

Step by step

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Mix 2 tablespoons of coconut oil, the turmeric and cinnamon in a small roasting tin or dish. Heat in the preheated oven for a few minutes, then add the sweet potato and coat in the seasoned oil. Return to the oven and roast for 30-40 minutes.
  2. For the spice mix, dry-toast the coriander, cumin and fennel seeds in a frying pan for 1-2 minutes or until they smell fragrant, then grind to a fine powder using a pestle and mortar or blend in a spice grinder. Next, toast the garam masala in the pan and mix it with the other spices. Remove 1 teaspoon of the spice mix to mix with the finely chopped pistachios and set aside.
  3. In a large pan, heat 1 tablespoon of the coconut oil and sauté the chilli, ginger and garlic. Add the rest of the spice mix and then the spinach, in batches, stirring between each addition, until it has all wilted.
  4. Now add the almond milk and creamed coconut to the pan and cook everything for a further few minutes, then blend using a stick blender. Add the lime juice and some seasoning and set aside.
  5. Place all the cauliflower florets in a food processor and whiz to a rice consistency. Heat the remaining tablespoon of coconut oil in a pan, add the 'riced' cauliflower and a splash of water, and heat for 5-10 minutes in a covered saucepan. At the same time, reheat the sauce until it is at a gentle bubble, then add the fish and gently poach it in the sauce for 3-4 minutes, gently stirring occasionally.
  6. Serve the curry with the cauliflower rice topped with the cubes of sweet potato and scattered with the pistachio-spice mix. Serve the lime wedges on the side.

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