Home-made Seafood Korma with Cauliflower Rice

Prep time: 15 minutes Cooking time: 50 minutes Serves: 2 Skill level: Easy Peasy Recipe by: Billingsgate Seafood School

Serve this Keralan favourite with cauliflower rice for a nutritiously tasty twist.

Kormawith Cauliflower Rice Web

The method

  1. Heat the oil in a saucepan. Add cumin seeds, black peppercorns, curry leaves, cinnamon stick, cloves and cardamom pods and cook for about 2 minutes over medium heat until seeds begin to pop.
  2. Stir in onion and cook for about 10 minutes until golden and soft. Add ginger and garlic and cook for about 2 minutes.
  3. Stir in ground almonds, chillies, and coriander mixture and cook for 2 minutes.
  4. Add turmeric and chopped tomatoes. Bring to a boil (there may not be much liquid, add some water or broth if necessary) and simmer for 10 minutes, or until the tomatoes are soft.
  5. Remove and discard the cinnamon sticks and transfer to a food processor. Process until smooth.
  6. Return to the pan and add the coconut milk. Simmer for 10 minutes.
  7. Add the coley, salmon and monkfish, poach over a low heat for 5 – 6 minutes or until the fish is cooked through, season with salt and pepper to serve.

For the cauliflower rice

  1. Whizz the rice in a food processor until very finely chopped. 
  2. Heat the oil in a large frying pan, add the red chilli and turmeric, cook for a few seconds. 
  3. Add the cauliflower and fry over a low heat for 2 – 3 minutes. 
  4. Add 3 tbsp water and salt and pepper, cover the pan with a lid and cook over a very low heat for 2 – 3 minutes and serve.