Cauliflower Fish Curry

Ingredients

• 800 g cauliflower (1 head)
• Salt
• 1 Organic Lime
• 600 g fish fillet (e.g., cod or haddock)
• 1 Garlic clove
• 1 stalk leek
• 1 tbsp oil
• 80 ml Vegetable broth
• 400 ml coconut milk
• white pepper
• 5 g chives (0.25 bunch)
• 1 tsp curry powder

Instructions

1. 1.

   Separate cauliflower into florets, wash and blanch in salted water for about 5 minutes. Drain, rinse with cold water, and let drain. Wash lime, dry, grate the zest, cut in half, and squeeze out the juice. Rinse fish under cold water, pat dry, cut into large fillets, season with salt, and drizzle with 2 tbsp lime juice.

2. 2.

   Peel garlic and finely dice it. Clean leek, wash thoroughly, halve it, and slice thinly. Heat oil in a pot, lightly sauté garlic and leek. Deglaze with vegetable broth, reduce slightly, then add coconut milk. Season with salt, pepper, and lime juice.

3. 3.

   Place fish in the curry and cook covered for about 4 minutes, leaving a translucent center. Meanwhile, wash chives, shake dry, and cut into ribbons. Add cauliflower florets to the curry, warm briefly, and sprinkle with chili, curry powder, lime zest, and chives.