Sarah's Famous Keema

Method:

1. Heat your fry pan over medium heat and add your extra-virgin olive oil. Add your spices and fry off for 2 to 3 minutes or until lovely and fragrant.
2. Add in your diced tomato and chilli, and fry off for another 2-4 minutes until softened the mixture turns into a lovely paste.
3. Add the broth and cauliflower, coating well with all of the flavours for about 5 minutes or until the cauliflower starts to soften. Reduce the heat to medium, and simmer until the liquid has evaporated and you're left with a lovely thick, almost dry rice.
4. Heat a new pan with a little olive oil and cook your fish fillet, skin off or on, to your liking or about 4-5 minutes each side and set aside to rest. If using curry leaves, fry the curry leaves in the fish pan for 2-3 minutes until crispy and golden brown.
5. Place your Keema (rice) on your serving plate and top fish your fish, curry leaves and fresh coriander.

MACROS (per serve):