Coconut Fish Curry with Broccolini and Cauliflower Rice
$0.00 Cooking Fee
Serving Size: 3.5 oz cooked fish + 4 oz curry sauce
FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Cook the cauliflower rice per the package instructions.
- In a food processor, blend the spice paste ingredients together until smooth – you might need to pulse a few times first.
- Cut the fish into 2 inch cubes and season with a little salt and pepper. In a medium saucepan, gently toast the mustard seeds until they pop then add the ghee; add the paste. Turn up the heat and fry for about a minute, stirring regularly to stop the bottom from catching.
- Add the coconut milk and bring to a medium simmer, put the lid on for 5 minutes. Add the fish cubes to the sauce and gently poach, covered, for about 3-4 minutes, until cooked through.
- Meanwhile, trim the tenderstem broccolini and cook it in lightly salted boiling water for no more than 3 min so it's still tender. Drain and chill so it stopps cooking and maintain the bright green color.
- Turn off the heat, add the tamari and squeeze over lots of lime juice. Season to taste, adding the maple syrup if you think it needs a little sweetness for balance. Serve topped with the reserved cilantro leaves, with broccolini and caluflower rice.
- Be careful not to over cook the fish. If overcooked, it becomes tough and will not taste as good.
Cook Times
Ingredients
Ingredients
- 3 pound cod fillet or pollock or other white fish
- 2 teaspoon mustard seeds
- 4 teaspoon avocado oil
- 27 ounce canned lite coconut milk
- 2 teaspoon tamari sauce gluten-free soy
- 3 lime
- 1 teaspoon maple syrup to taste
- 26 ounce broccolini
- 30 ounce frozen riced cauliflower
FOR THE SPICE PASTE
- 3 teaspoon ground turmeric
- 2 teaspoon ground cumin
- 2 onion large halved
- 2 fresh red chili double if you want more kick
- 4 clove garlic
- 2 ½ inch fresh ginger piece
- 1 ½ ounce fresh cilantro leaves and stalks kept separate – use the stalks only in the paste (reserve the leaves for later)
- 2 tablespoon water
Cooking Tools Required
Cutting board, Dutch Oven, Food Processor, Measuring cups and spoons, Sharp KnivesReheating/Serving Instructions
This dish doesn't freeze well, if frozen, the fish will become more tough. To reheat we'd recommend using either your stovetop or your oven. Set the oven to around 275 degrees fahrenheit, place the fish curry into a casserole or oven proof dish, cover with tinfoil and reheat for around 10 - 15 minutes.
Nutrition
Calories: 272kcal | Carbohydrates: 18g | Protein: 30g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 59mg | Sodium: 257mg | Potassium: 957mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1741IU | Vitamin C: 129mg | Calcium: 115mg | Iron: 2mg
Get the most out of your order
You can get some side dishes for free.
- Start with the main dish, then add the sides.
- You'll see the magic pricing at work.
- The prices will change as you add more dishes to your cart.
- You'll only pay for the total time it takes to prepare everything.
