Paleo fish biryani 

Now, I’m not into complicated, multi-part recipes that take all day (ok, for the most part!). This however is an exception. It’s in two parts and seems a lot of work but it’s so simple!!  

paleo fish biryani



What you need

4 White fish fillets 

Marinade: 

1 level tspn chilli powder 

1/2 tspn coriander powder

1/2 tspn cumin powder

1/2 tspn turmeric powder 

1 tspn ginger/garlic paste 

Salt to taste 

What you need to do 

1. Mix the marinade ingredients together and rub generously into the fish fillets. If the marinade is too thick/dry, a drizzle of olive oil should make it more spreadable. Leave that for about 15-20 minutes. Bake at 200°C until fish is just cooked. Remove from oven. 

What you need

For the cauli rice: 

1 small cauliflower 

1/4 onion, sliced 

1/2 tspn turmeric

1/4 tspn chilli powder (if you want extra heat)

1 dried chilli 

A few fresh curry leaves (optional but they add great flavour)

Salt to taste

Olive/coconut oil, for frying 

What you need to do

1. Whilst your fish is baking, prepare the cauli rice. Grate/blend. 

2. In a frying pan/pot, add coconut oil/olive oil and fry the onion until softened. 

3. Add spices and fry, coating the cauli rice well. Add the dried chilli and curry leaves if using. Season. Turn off heat once cooked. 
You can then place your fish onto the rice, garnish with fresh coriander, a squeeze of fresh lemon juice and it’s done! 

A dollop of Greek yoghurt works well – if you’re allowed dairy on your plan 🙂 

 

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