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Quick Fish Curry with Roasted Cauliflower
Ingredients
  • 2 tsp ground turmeric
  • 2 tsp ground coriander
  • ½ head cauliflower, broken into florets
  • 4 x 180 g snapper fillets (or any firm white fish such ascod, sea bass or bream) skin on or skinned and pin-boned
  • Juice of 2 limes
  • 4 tbsp coconut oil, melted
  • 1 onion, sliced
  • 1-inch piece of ginger, finely grated
  • 4 cloves garlic, minced
  • 5 cardamom pods
  • 1 tsp dried chilli flakes
  • 1 pinch freshly cracked pepper
  • 1 cinnamon stick
  • 12 curry fresh leaves
  • 1 x 400 ml can organic coconut milk
  • 140 ml fish stock or water
  • 1 tablespoon fish sauce
  • 8 okras, halved
  • 1 large handful baby spinach leaves
  • 1 handful coriander leaves
Steps
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