Anti Inflammatory Paleo Golden Coconut Lime Fish Curry
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4 servings
For the cauliflower rice
- 1 large head cauliflower (about 2 lbs), cut into florets
- 1 tbsp coconut oil
- Ā¼ tsp salt
For the curry
- 1.5 lbs firm white fish fillets (such as cod, halibut, or mahi-mahi), cut into 2-inch pieces
- Ā½ tsp salt
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 Ā½ tsp ground turmeric
- 1 tsp ground cumin
- Ā½ tsp ground coriander
- Ā¼ tsp cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup fish stock broth or chicken broth
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tbsp coconut aminos
- salt and pepper, to taste
For serving
- Ā¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces.
- 2
Heat 1 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add the cauliflower rice and 1/4 tsp salt, and cook, stirring occasionally, for 5ā7 minutes until the cauliflower is tender and any excess moisture has evaporated. Transfer to a serving bowl and cover loosely to keep warm.
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