Quick Cauliflower Rice And Fish Curry

Quick Cauliflower Rice And Fish Curry

This was the dish I really should have dined on yesterday.

Still, no real harm done. Instead of being a speedy supper it found its true calling as a lightning lunch.

Ready in under 15 minutes, if you get your act together.

Remember kids – “Mackerel Is The New <<insert currently trendy foodstuff’s name __here__>>. You heard it here first.

Omega-3s and tongue-tickling spices. You know it makes sense.

• Servings: 1
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Ingredients

• 250g cauliflower rice – see notes
• 1 125g tin of mackerel in tomato sauce
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 2 tsp curry powder
• 1 tsp ginger powder
• 1 tsp extra hot chilli powder
• coconut oil
• salt and freshly ground black pepper to taste

Method

• Heat 2 tbsp of coconut oil in a lidded non-stick wok or pan over medium high heat. Add the onion, and stir fry until soft, about 5 minutes or so.
• Add the garlic, curry powder, ginger powder, extra hot chilli powder, and salt and freshly ground black pepper to taste, and continue to stir-fry until the garlic is golden, about 5 minutes or thereabouts. Add a splash of hot water if the contents of the pan look as though they are starting to burn or stick.
• Add the cauliflower rice to the wok. Stir well, to coat the cauliflower rice with the hot oil and spices.
• Add 2 tbsp of hot water to the wok. Stir well. Cover with the wok’s lid. Let the cauliflower rice steam under the lid for 6 minutes, stirring three times during the process, topping up with a little water if it looks as though the cauliflower rice is in danger of completely drying out and sticking or burning.
• Remove the lid from the wok. Add the mackerel in tomato sauce. Stir well, and continue to stir fry just long enough to heat the fish through.
• Remove the wok from the heat. Serve.

Notes

Although you can of course grate the required amount of cauliflower rice yourself, here I use a 250g packet of Swedish supermarket chain ICA’s own pre-grated cauliflower rice.