Chef Jacqueline’s most recent creation is a foodie’s dream. With an abundance of herbs and spices and fresh produce, this recipe is as good for your health as it is to taste.
Fish Curry, with roasted cauliflower & broccoli
4 tsp ground coriander
4 tsp ground turmeric
¼ head of broccoli and ¼ head of cauliflower cut into florets
5 T olive oil
Flakey salt & black pepper
6 fish fillets, I used john dory (skin off)
Lime juice from 2 limes
1.5 onions thinly sliced
3cm piece of ginger, grated
6 garlic cloves, crushed
6 cardamom pods
1.5 cinnamon sticks
1 tsp chili flakes
Pinch of black pepper
14 fresh curry leaves
1.5 can of Kara coconut milk
160ml fish stock
1 large handful of washed baby spinach
1.5 T fish sauce
1 handful of freshly picked coriander leaves
Small handful of Bean sprouts & mung beans
Heat oven to 200c
Mix ground coriander and turmeric in a bowl. Set to the side.
Place cauliflower & broccoli and 3 T oil and half of the spice in a bowl and toss till coated. Transfer to a flat lined tray in a single layer. Season with salt and pepper and roast in oven for 20 mins or until edges are golden.
Toss the fish in the remaining spice. Cover and leave in the fridge for 15 minutes.
Heat remaining oil in a saucepan over medium heat. Add the onion and sauté until translucent and soft. Add the ginger, garlic, cardamom, cinnamon stick, chilli flakes, black pepper and curry leaves and cook till fragrant.
Add roasted cauliflower and broccoli, coconut milk, fish stock, then add the spiced fish, gently simmer till fish is nearly cooked through 3-5 mins, add spinach gently toss through till wilted.
Season with fish sauce (or to desired taste) squeeze over lime juice, top with bean sprouts and mung beans then garnish with freshly picked coriander.