Serves: 4
Preparation time: 15 minutes (plus 10 minutes marinating time)
Cooking time: 30 minutes
Difficulty: easy
Cuisine: South Asia / Contemporary
Allergens: fish

2 teaspoons ground turmeric
2 teaspoons ground coriander
½ head cauliflower, broken into florets
4 x 180 g snapper fillets (or any firm white fish such as cod, sea bass or bream) skin on or skinned and pin-boned
Juice of 2 limes
4 tablespoons coconut oil, melted
1 onion, sliced
1-inch piece of ginger, finely grated
4 cloves garlic, minced
5 cardamom pods
1 teaspoon dried chilli flakes
1 pinch freshly cracked pepper
1 cinnamon stick
12 curry fresh leaves
1 x 400 ml can organic coconut milk
140 ml fish stock or water
1 tablespoon fish sauce
8 okras, halved
1 large handful baby spinach leaves
1 handful coriander leaves
Preheat the oven to 200°C.
Mix the turmeric and ground coriander together in a small bowl and set aside.
Place the cauliflower florets, 1 tablespoon of coconut oil and half of the spice mix into a bowl and toss to combine. Transfer the cauliflower mixed with the spices onto a lightly greased oven tray with a little coconut oil and spread as a single layer. Season with a little salt and roast in the oven for 15 minutes, until golden. Set aside.
Rub the remaining turmeric spice into the flesh side of the snapper fillets, then squeeze over the juice of 1 lime. Leave to marinate for 10 minutes, covered with cling film in the refrigerator.
Meanwhile, heat the remaining coconut oil in a large frying pan over medium heat.  Add the onion and sauté gently for 5 minutes until softened and translucent. Add the ginger


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