- 1 cauliflower
- 1 onion
- 1 chilli
- A handful of coriander
- 1 mango
- A 23g sachet of Thai red curry paste
- A small handful of lime leaves
- ½ x 454g pack of fish pie mix
- ½ x 200ml tin of coconut milk
- 2 tbsp cold water
- 400ml boiling water
- Sea salt and freshly ground pepper
- Food processor (optional)
- Deep frying pan or wok
Slice the leaves off the cauliflower and break it into florets. Tip them into a food processor and blitz to make ‘rice’. No processor? Just coarsely grate the cauliflower. Set aside.
Peel and finely chop the onion. Finely slice the chilli. Finely chop the coriander stalks (keep the leaves for later). Peel the mango. Slice the fat cheeks off the sides and roughly chop. Slice the rest of the mango off the stone and chop that too.
Tip the onion, chilli and coriander stalks into a deep frying pan or wok with 2 tbsp water. Cook over a low heat for 5 mins till the onion has softened. If it starts to catch and burn, turn the heat down or add a splash of water.
Stir the Thai red curry paste into the onion with the lime leaves. Cook and stir for 1-2 mins till the pan smells very aromatic.
Add half the fish pie mix to the pan with the mango and 400 ml boiling water. Measure out 100ml coconut milk and add that to the pan. Pop on the lid. Simmer for 8-10 mins till the fish is cooked through.
While the curry cooks, tip the cauliflower rice into a pan. Season well. Cook and stir over a medium heat for 5 mins till the rice is warmed through. If it starts to stick, add a splash of water.
Taste the curry and adjust the seasoning. Fish out the lime leaves. Serve the curry with the cauliflower rice, garnished with coriander leaves.
Aye aye captain
You can wrap and freeze your leftover fish pie mix for up to 3 months. Try poaching it in boiling water for 5-8 mins till cooked, then drain and toss with tagliatelle, half fat créme fraîche, lemon zest and tarragon for an easy fish supper.