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Coconut Curry Cod with Vegetables

Prep Time 35 minutes
Servings 2 people
Calories 455 kcal

Ingredients
  

  • 1 Cauliflower 800 g
  • 2 Carrots
  • 3 Scallions
  • 2 Small fresh, red chili peppers
  • 2 Shallots
  • 1 Carlic clove
  • 500 grams Cod
  • 2 tbsps Lemon juice
  • Salt
  • Freshly ground pepper
  • 1 tbsp Clarified butter
  • 1 tsp Finely grated ginger
  • 1 pinch Sugar
  • 1 tbsp Curry powder
  • 400 milliliters Coconut milk unsweetened
  • Cilantro
  • 2 tbsps Shredded coconut
  • Curry powder

Instructions
 

  • For the curry, trim the cauliflower and divide into florets. Rinse and drain. Peel and rinse the carrots. Cut in half lengthwise and cut diagonally into 3 cm long pieces (approximately 1 1/4 inch). Trim and rinse the scallions and also cut diagonally into 3 cm long pieces.
  • Rinse the chile peppers and slice lengthwise to remove the seeds. Cut into thin strips. Peel and finely chop the shallots and garlic.
  • Rinse the fish fillets, pat dry and remove any bones. Cut into bite-size pieces and drizzle with lemon juice. Season with salt and pepper.
  • Fry the shallots, garlic and carrots in a wok, followed by the chile peppers, ginger and sugar. Cook briefly and stir in the curry powder. Pour in the coconut milk and bring to a boil.
  • Add the cauliflower and onions to the pan, cover and cook for about 8 minutes over medium heat. Finally, add the fish pieces and cook for a further 2 - 3 minutes.
  • To serve, season the curry again and serve showered with grated coconut, coriander and curry powder.
Keyword Paleo
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