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Coconut Fish Curry with Cauliflower Rice & Walnut Salad

This curry is full of brain-boosting nutrients such as healthy fats in the coconut oil and salmon, and vitamins and minerals packed into the cauliflower rice and courgettes. Spinach and walnuts are also good brain food, so try to prepare the whole dish if you can. This meal has a full and complex taste profile and looks great on the plate, so it's definitely one to try out for your next dinner party.

Makes 2 servings

For the fish curry


  • 1 Large onion (chopped)

  • 1/2 tbsp ghee

  • 100g fresh coconut

  • 1 tsp coriander seeds

  • 1/2 tsp cumin seeds

  • 1 tbsp paprika powder

  • 1 clove garlic

  • 2 peppercorns

  • 1 tsp turmeric

  • 1 tsp chopped tomato

  • 2 salmon steaks


  1. Fry half the onion in 1/2 tbsp of ghee for around 5 minutes, until soft and starting to brown.

  2. Sir in 1 tbsp of chopped tomato and cook for a further 5 minutes.

  3. At the same time, add the coconut, coriander, cumin, paprika, 1 tbsp of onion, garlic, peppercorns and turmeric to a food processor and blend into a smooth paste.

  4. Combine the paste and the fried onions. Add a cup of water and simmer for 5-7 minutes, adding a little salt to taste, if required.

  5. Add the salmon steaks to the curry sauce and cook for a further 5 minutes.


For the cauliflower rice Ingredients

  • 1 large cauliflower

  • 1 handful of coriander

  • Coconut oil


  1. Grate the cauliflower into a rice-like consistency.

  2. Steam for around 5 minutes.

  3. Stir in the coriander.

  4. Add a drizzle of olive oil.


For the walnut greens Ingredients

  • 2 courgettes (shredded)

  • 1 cup of spinach (chopped)

  • 1/2 cup of walnuts

  • 1/2 sliced red onion

  • 1/2 tsp garlic


  1. Saute the sliced onion in coconut oil until translucent.

  2. Add the chopped garlic, shredded courgette and spinach, then cook for a further 5 minutes.

  3. Serve and garnish with walnuts.

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