John Myers
Contents
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Ingredients
Sauce:
- 1 small Onion
- 1 Yellow peppers
- 1 Clove of garlic
- 2 tbsp Coconut oil
- 1 tsp Freshly ground coriander
- 1 tsp Ground cumin
- 1 tsp Turmeric
- 1 tsp Garam masala
- 200 g Chopped tomato preserve
- 200 ml Coconut milk
- 1 pinch Seasoned salt
- 1 pinch Telly cherry pepper
- 1 tbsp Lime juice
Barramundi:
- 500 g Barramundi fillet
- 1 tbsp Lime juice
- 1 pinch Sea salt
- 1 pinch Telly cherry pepper
- 2 tbsp Rapeseed oil
Cauliflower rice:
- 600 g Cauliflower fresh
- 2 tbsp Rapeseed oil
- 1 pinch Sea salt
- 1 pinch Tellicherry pepper
- 1 pinch Freshly grated nutmeg
For the sauce:
- 2 tsp Madras curry
- 2 tsp Crushed red pepper
Instructions
Sauce:
- Peel the onion and garlic, dice finely. Clean, wash and dice the peppers. Heat coconut oil in a pan and fry the onions. Roast the coriander, cumin, turmeric, garam masala and curry briefly! Add paprika and fry briefly, deglaze with diced tomatoes and coconut milk. Season to taste with salt, pepper and lime juice! Put in a baking dish!
Baramundi: (Preheat oven to 75 degrees!)
- Drizzle the fish with lime juice, season with salt and pepper! Heat the oil in a pan and sear the fish for 1 minute on each side! Then put the fish on the prepared sauce. Cook in the oven for about 15 minutes!
Cauliflower rice:
- Meanwhile, cut the cauliflower into florets, clean and wash! Grate in a food processor / cheese slicer. Heat the oil in a pan and fry the cauliflower until crispy. Season with salt, pepper and nutmeg! BY THE WAY, YOU CAN THINK IT'S REALLY RICE! 😀
- Distribute on plates, sprinkle with Pul Biber and serve! 🙂
Nutrition
Serving: 100gCalories: 127kcalCarbohydrates: 2.9gProtein: 6.4gFat: 10g
