In this delicious fish curry, tender flaky white fish and veggies in a fragrant coconut, lemongrass infused sauce make for a quick and easy dinner full of amazing flavour.
Ashley & Co’s Quick Lemongrass Fish Curry with Cauliflower Rice
Ingredients
Cauliflower Rice
- 500 g pre-diced cauliflower
- 100 g baby spinach
Curry
- 2 cloves garlic minced
- 2 cm piece ginger peeled & finely grated
- 1 lemongrass stalk bashed
- 1 red chilli finely chopped
- 600 g white fish cut into 3cm chunks
- 2 courgette thinly sliced
- 2 tsp sesame oil
- 2 makrut lime leaves
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 600 ml coconut milk
- 2 Tbsp fish sauce
- 1 tsp honey
To Serve
- ½ cup picked coriander leaves
- 1 lime cut into wedges
- 1 Tbsp sesame seeds
Instructions
- Before you start, preheat oven to 200°C.
- Place diced cauliflower on a lined oven tray and season with salt and pepper. Bake for about 20 minutes, until tender. Remove from oven and toss through spinach.
- Mince garlic, peel and grate ginger, smash lemongrass stalk to help release the flavour and finely chop chilli. Pat fish dry, remove any scales or bones and cut into 3cm chunks. Thinly slice courgette into rounds.
- Heat sesame oil in a large deep fry-pan on medium-high heat. Add garlic, ginger, lemongrass, chilli, makrut lime leaves, turmeric and cumin powder and cook for about 2 minutes, until fragrant.
- Add coconut milk, fish sauce and honey and bring to a simmer. Once simmering add courgette and fish and bring back to a simmer. Cook for 4-5 minutes, until fish is cooked through and courgette is tender. Remove from heat and season to taste with salt.
- To finish, pick coriander leaves and cut lime into wedges.
- Serve cauliflower rice with curry. Sprinkle over coriander and serve lime wedges on the side for squeezing.
