Gut healing Indian fish curry

This is a deliciously mild curry, but you can double the chilli to up the heat. The use of broth and coconut milk makes it gut healing.

Preparation Time

15 mins

Cooking Time

30 mins

Yields

Notes

Use seasonal local vegetables in addition to, or instead of, the cauliflower to up antioxidants. You can also replace the fish with other seafood such as prawns, mussels, squid

Wild caught seafood is best as it contains no antibiotics, colouring or disease

Paleo, Pescatarian, No amylose, Gluten free, Lo-Carb and Dairy free

Ingredients

2 tsp ground turmeric

2 tsp ground coriander

1 tsp ground cumin

½ tsp ground cardamon

½ head of cauliflower, broken into small florets

700 g fish eg snapper, flathead, wild-caught barramundi, mackerel, sea bass, bream cut into 4 cm cubes

¼ tsp salt

1 lemon, juiced

2 tbsp coconut oil or ghee

1 onion, chopped

1 tbsp ginger, grated

3 cloves garlic, finely chopped

1 cinnamon stick

½ tsp chill flakes (for a mild curry)

12 curry leaves

freshly ground black or grey pepper

1 x 400 ml can coconut cream

750 ml pure fish or vegetable bone broth (or fish stock without sugar/dextrose)

1 long red chilli, finely sliced (optional)

Directions

Mix the turmeric, coriander, cardamon and cumin in in a small bowl. Set aside
Pulse the cauliflower in a food processor until it is fine and looks like rice. Put side
Melt the coconut oil or ghee in a large frying pan or saucepan over medium heat. Add the onion and sauté for 5 mins until soft. Add the ginger and garlic and cook for 30 secs, then stir in the spice mix, cinnamon stick, chilli flakes, curry leaves and a pinch of pepper. Cook for 1 min or until fragrant
Add the coconut cream and broth to the pan, bringing to a simmer. Reduce the heat and cook for 10 mins until the flavours infuse
Stir in the cauliflower, add the fish and simmer for 8 - 10 mins until the fish is just cooked through
To finish, season with salt, drizzle with the remaining lemon juice and, if using, scatter over the chill
Serve with cauliflower or cauliflower, broccoli or Konjac rice