Cape Malay Fish Curry with Cauliflower Rice

Ingredients

• 1.5 pounds Firm White Fish
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Curry Powder
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Chili Powder
• 1 can Coconut Milk
• 1 can Diced Tomatoes
• 1 tablespoon Lemon Juice
• 1 large Cauliflower
• 2 tablespoons Olive Oil

Instructions

1. 1Place a 12-inch heavy-bottomed pot or Dutch oven over medium heat (350°F/175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, 3 cloves of garlic, and 1 tablespoon of ginger. Cook, stirring often, for 5-7 minutes, until the onion is softened and translucent.
2. 2Add the 2 tablespoons of curry powder, 1/2 teaspoon of turmeric, and 1/4 teaspoon of chili powder to the pot. Stir constantly for 1 minute until fragrant. This toasts the spices and deepens their flavor.
3. 3Pour in the 1 can of coconut milk and the 1 can of diced tomatoes. Stir to combine everything. Bring the mixture to a gentle simmer, then reduce the heat to low (250°F/120°C). Let it simmer for 5 minutes to allow the flavors to meld.
4. 4While the curry simmers, cut the 1.5 pounds of firm white fish into 1-inch cubes. Add the fish cubes to the simmering curry. Stir gently to ensure the fish is submerged in the sauce. Cover the pot and cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 145°F (63°C).
5. 5Prepare the cauliflower rice: break the 1 large cauliflower into florets and pulse them in a food processor until they resemble grains of rice. Alternatively, use a box grater to shred the cauliflower.
6. 6Heat a separate 10-inch skillet over medium-high heat (375°F/190°C). Add the cauliflower rice to the hot skillet. Cook, stirring occasionally, for 5-7 minutes, until the cauliflower rice is tender-crisp. You can also steam the cauliflower rice for 5-7 minutes until tender.
7. 7Stir the 1 tablespoon of lemon juice into the fish curry. Taste and adjust seasoning if needed (though no extra salt or pepper are listed, so proceed with caution).
8. 8Serve the finished fish curry spooned over the tender cauliflower rice.

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