This is a mildly curried fish dish flavoured with chilli, kaffir lime leaves and coconut milk. It is quick to prepare and easy to serve.


  • 1 kg of fish pieces1 star anise
  • 1 cup cauliflower broken into small florets
  • 1 large leek finely sliced
  • 5 kaffir lime leaves – finely sliced
  • 2 tsp cummin ground
  • 2 tsp corriander ground
  • 1/2 tsp coarse salt (to help with grinding)
  • 1/2 tsp grated ginger
  • 2 chillies sliced
  • 1 tin of coconut milk
  • zest and juice from 2 limes


Grind spices and kaffir lime leaves with a mortar and pestle till smooth. Heat a small amount of oil in the cooking pot and fry the spices until fragrant, add 1 tin of coconut cream and simmer for 5 minutes. Set aside.

Cook the cauliflower for 2 minutes in the microwave or par boil and fry the leeks in oil lightly. Add the cauliflower and leeks to the coconut cream / spice mix to continue cooking until flavours are infused but vegetables are still crispy.

Strain off the vegetables and spread on serving plate, sprinkle with lime zest,

Add the lime juice and the fish pieces to the coconut cream mixture and simmer covered until cooked, turning once, about 5 minutes. Place fish onto vegetables, reduce the sauce and pour over the vegetables to serve.



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