Basa fillets in Goan-style coconut & tomato curry with cauliflower rice

Fragrant, gently spiced coconut and tomato curry with soft Basa fillets. Warmth from ginger and chilli without heat overload. Cauliflower rice keeps it low carb and low GI.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the cauliflower rice: Pulse 1 cauliflower, broken into florets in a food processor in short bursts until it resembles coarse rice grains. Do not over-blitz or it turns to mush. Set aside. If you don't have a processor, use the coarse side of a box grater.

Step 2

Build the curry base: Heat 2 tablespoons coconut oil or neutral oil in a wide, deep frying pan or sauté pan over medium heat. Add 1 onion, finely diced and cook for 6 to 9 minutes, stirring regularly, until soft and golden at the edges. Add 3 garlic cloves, minced, 1 tablespoons fresh ginger, peeled and grated and 1 green chilli, finely sliced (seeds in or out to taste) and cook for a further 2 minutes until fragrant.

Step 3

Add the spices: Add 1 teaspoons turmeric, 1.5 teaspoons garam masala, 1 teaspoons ground cumin, 1 teaspoons ground coriander and 0.5 teaspoons smoked paprika to the pan. Stir constantly for 1 minute , letting the spices toast in the oil. This step blooms the spices and makes a significant difference to the depth of flavour, don't rush it.

Step 4

Add tomatoes and coconut milk: Pour in 400 grams tinned chopped tomatoes and stir well, scraping any spice from the bottom of the pan. Add 400 milliliters coconut milk (full fat) and 0.8 teaspoons salt. Stir to combine, bring to a gentle simmer and cook uncovered for 12 minutes until the sauce thickens slightly.

Step 5

Cook the cauliflower rice: While the sauce simmers, heat a dry non-stick frying pan over medium-high heat. Add the cauliflower rice and cook for 5 to 6 minutes, tossing regularly, until the moisture has cooked off and the edges are just starting to colour. Season with a pinch of salt. Keep warm.

Step 6

Add the basa: Pat 2 basa fillets (approx 150g each) dry with kitchen paper and cut each fillet into 3 or 4 large pieces. Nestle them into the simmering sauce — do not stir. Spoon a little sauce over the top of each piece. Cook for 6 to 8 minutes until the fish is just opaque all the way through and flakes easily. Basa cooks quickly; pull it at the first sign it's done.

Step 7

Finish and serve: Squeeze in the juice of 1 lemon, juiced and taste for seasoning. Plate the cauliflower rice in a mound, spoon the curry alongside or over the top, and scatter with 2 tablespoons fresh coriander, roughly chopped and 1 green chilli, sliced, to garnish.