Roasted Cauliflower Coconut Salmon Fish Curry
I first encountered this recipe from one of those food meal kit delivery services. I have since modified it to make it delicious! The original recipe uses salmon. Can use any firm fish like Cod or Mahi Mahi.Serve with Basmati rice.
Ingredients
- 1.5 lb Firm Fish Salmon, Cod, Mahi Mahi
- 2 lb Cauliflower
- 12 Baby Carrots Can use regular carrots or carrots chips
- 3 tbs Coconut Oil or vegetable oil
- 1 Onion
- 20 stems Cilantro Stems Stems only, save the leaves for garnish
- 10 Garlic Cloves
- 2 in Ginger Julienned
- 15 Curry Leaves
- 1 Jalapeno Use less for mild
- 1 tsp Garam Masala
- 1 tsp Curry Powder
- 1/2 tsp Turmeric
- 1/2 tsp Coriander Powder
- 1 tsp Salt
- 1/4 tsp Red Chili Flakes Optional
- 1 Coconut Milk 14 Oz can
Instructions
- Set oven to 390 F and let it pre heat.In a bowl, add the cauliflower and carrots. Toss with olive oil, salt and pepper.On a foil lined baking sheet, arrange the cauliflower and carrots.
- In the same bowl, add the fish. Toss with olive oil, salt and pepper. Arrange on the baking sheet.
- Once the over is ready, place the baking sheet into the oven for 25 minutes.
- Cut up all the ingredients except the garlic.
- Measure all the spices and place in a plate.
- In a wok, heat the oil and add the onions and cilantro stems. Brown the onions (approx. 15 mins).
- Once the onions are brown, add in the ginger and jalapeno. Sauté for 2 mins
- Smash the garlic (do not cut) with the side of a chef knife and add to wok, along with the curry leaves. Sauté for 2 mins.
- Add the can of coconut milk. Fill the can with water and add to the wok.
- The cauliflower, carrots and fish should be ready by now.
- Add the cauliflower, carrots and fish to the coconut curry and let it simmer for 10 mins to absorb all the flavors.
- Garnish with the cilantro leaves. Serve with Basmati Rice.
