Jamaican Spiced Fish Curry with Roasted Cauliflower Rice

Gluten–free | Dairy-free | Sugar-free 

Makes enough for 2 serves

Why it's delicious

The heady intoxicating spices so popular in Jamaica work well to flavour the fish while the nutty roasted cauliflower rice is next level wonderful. 

Helpful hints + tips 

Fish : You can make this curry out of fish, chicken or prawns and if you are using fish choose a firm white fish like Monk or Ling which won't flake or break on you. If you are using another type of white fish, choose fat fillets and cut the fish into bite sized chunks. To help improve the flavour of the curry, marinate your fish (or chicken) in the lime juice and spices overnight in the refrigerator. 

Cauliflower: You will love the added dimension that roasting gives to the cauliflower. It makes it wonderfully nutty and is a great base to add other spices and flavours to it. Ideally you have a food processor to help you make this component, but if you are chopping by hand, be patient and it will come around eventually to look like rice. 

Ground wakame It’s a great idea to buy a packet of wakame (dried seaweed) from the supermarket or Asian store and grind until it's small enough to sprinkle. I used a coffee/spice grinder to grind mine, but you can also use a food processor or you can chop furiously with a sharp knife until the seaweed is in small fine pieces.

Ingredients

Roasted cauliflower rice

• 280 raw cauliflower florets, chopped roughly
• Himalayan salt and freshly ground black pepper
• 1 lemon, zested + juiced
• 2 small garlic cloves, peeled and finely chopped
• 2 tbsp finely chopped parsley leaves

• 200 g firm white fish fillets, cut into bite sized chunks
• 1 lime, juiced
• 2 tsp curry powder
• ½  tsp turmeric
• ½  tsp allspice
• 2 tsp tamari put into 150 ml water
• 4 tbsp ground wakame
• 2 lime wedges to serve

Method

1. Preheat the oven to 200C ( 400F) and cover a baking sheet in non-stick baking paper. 
2. Place the cauliflower florets into a food processor and pulse until the cauliflower resembles rice. Don't blend it too far nor else you will end up with puree! 
3. Pour the cauliflower rice on to the baking sheet and smooth it out till it is in a single layer. Season with salt and pepper and place in the oven and bake for 18-22 minutes or until the rice is lightly coloured and tender to the bite. 
4. Whilst the cauliflower bakes, prepare the curry by adding the fish chunks to a small bowl and cover with the lime juice. Sprinkle over the curry powder, turmeric and allspice and season with salt and pepper. Stir to combine and heat a small non-stick pot on medium heat. 
5. Add the fish and cook for 30 seconds before adding the tamari mixed with water along with 2 tablespoons of wakame. Bring the fish to a gentle simmer and allow the curry to cook gently until the liquid reduces and thickens slightly. Taste for flavour, add more seasoning, wakame or lime juice to taste and then place a lid on the curry and turn off the heat. 
6. Finish off the cauliflower rice by adding the lemon juice, lemon zest, garlic and parsley to a small bowl and mixing well. Stir this through the cauliflower and serve on the base of a plate, topped with the curry. Add another sprinkle of wakame and a lime wedge for squeezing.