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.
Quick Cauliflower Rice And Fish Curry
- 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
- 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.
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.