Coconut mackerel curry with cauliflower rice

Serves 2


  • 1/2 medium size cauliflower, trimmed and roughly chopped into smaller florets
  • 3 tablespoons desiccated coconut
  • 2 tablespoons coconut oil
  • 8-10 curry leaves, dried or fresh
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons ground turmeric
  • 1 teaspoon chilli powder (adjust amount and heat to your preference)
  • 2 inch piece of ginger finely chopped
  • 2 cloves garlic, crushed
  • 200ml full fat coconut milk
  • 100ml water
  • 2 mackerel fillets, cut into 2-3 pieces each
  • 75g green beans, trimmed
  • Couple pinches sea salt
  • 75g baby spinach leaves (approx two generous handfuls)
  • Juice of one lime
  • Handful of fresh coriander, roughly chopped
  • Optional: chilli or red pepper flakes to garnish


Place the cauliflower florets into a food processor and pulse until you get a rice like texture. Add    the desiccated coconut, pinch of sea salt and briefly pulse a couple times to combine.

Heat 1 tablespoon of the coconut oil in a large saucepan or wok on a medium to low heat. Add the curry leaves, cumin seeds, fennel seeds, ground turmeric, ginger and garlic and fry gently for 2 minutes. Add the coconut milk and 100ml water and simmer on low for 5-10 mins. Add the mackerel filets and green beans to the pan along with a pinch of sea salt and continue to simmer gently for a further 10-15 mins stirring a few times throughout and turning the mackerel half way through until the fish is cooked.

Towards the end of this cooking time and in a separate pan heat 1 tablespoon coconut oil on a medium heat. Add the cauliflower rice and stir fry for 2-3 minutes until you get a nutty aroma and its lightly toasted. 

Add the baby spinach leaves to the curry, stir though, and cook for further minute.

Divide the cooked cauliflower rice between the plates and spoon the curry over the top. 

Squeeze over the lime juice and garnish with the chopped coriander and chilli or red pepper flakes.