Coconut & Cauliflower Fish Curry Bunny Chow

30 Minute Meal | 4 Servings

Ingredients

  • 2 tins Glenryck Pilchards in Hot Chilli Sauce
  • 1 cauliflower head
  • 1 onion
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1-2 tbsp oil
  • 415g bag of butter chicken curry sauce
  • ½ can coconut cream
  • 2 tbsp chopped coriander or parsley
  • juice of half lemon
  • ½ cup desiccated coconut

Method

1. Drain Pilchards from sauce and set sauce aside.
2. Cut cauliflower into florets and boil in salted water until tender.
3. Drain and set aside.
4. Heat the oil in a saucepan with lid and gently fry the ginger and onions until soft.
5. Add the butter chicken curry sauce, pilchards, cauliflower and coconut cream and gently stir. Adjust seasoning with salt, pepper, sugar and lemon juice.
6. Cover and simmer for 7-8 minutes until heated through.
7. In a pan lightly toast the coconut.
8. Sprinkle over coriander and coconut and serve in a bunny chow.

Scroll to Top