This Paleo Fish Curry recipe combines tender pieces of fish, roasted cauliflower, and spices for a healthy and flavour-packed meal. Made with coconut milk, turmeric, coriander, and fresh spinach, it’s perfect for a wholesome dinner that aligns with paleo diets. The sweetness of roasted cauliflower pairs awesomely with the creamy, spiced broth and flaky fish. Quick to prepare, this curry is full of bold flavours and healthy ingredients.
Ingredients
- 300 g firm white fish (e.g., pink snapper), cut into large chunks
- 1/2 head cauliflower, cut into pieces
- 1 tbsp coconut oil
- 2 tsp turmeric
- 2 tsp ground coriander
- 1 leek, chopped
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tsp ginger, grated
- 5 cardamom pods
- 1 cinnamon stick
- 1/2 tsp chilli flakes
- 1 tsp Garam Masala
- 1/4 cup fish stock (homemade ideally)
- 1 can coconut milk (400ml)
- 2 cups baby spinach
- 1 lemon, juiced
- 1 handful fresh coriander for garnish
- 1 fresh chilli for garnish
- 1 salt & pepper to taste
Instructions
- Roast the Cauliflower: Coat the cauliflower in coconut oil, 1 tsp of turmeric, and 1 tsp of ground coriander. Roast in the oven at 200°C for 15 minutes until lightly golden.
- Prepare the Aromatics: In a frying pan, sauté the chopped leek and diced onion over medium heat for 5 minutes, until softened. Add the garlic and ginger, cooking for another minute.
- Add Spices and Broth: Add the cardamom pods, cinnamon stick, chilli flakes, and Garam Masala to the pan. Cook for a minute until fragrant. Pour in the fish stock and coconut milk, stirring well. Add the remaining 1 tsp of turmeric and coriander, then bring to a light boil.
- Simmer the Curry: Reduce heat and simmer for 5-10 minutes, allowing the flavours to develop.
- Add Vegetables and Fish: Stir in the roasted cauliflower, baby spinach, and fish chunks. Simmer gently until the fish is cooked through, about 3-5 minutes. Be careful not to overcook the fish.
- Finish and Serve: Remove the cardamom pods and cinnamon stick. Squeeze the juice of a lemon over the curry and season with salt and pepper. Serve hot, topped with fresh coriander and sliced chilli.
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
